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Rose Water Afghan Pudding

August 21, 2015
Rose Water Afghan Pudding Recipe with Oatbox granola
Rose Water Afghan Pudding
  • 20 minutes
  • 4 hours | Refrigerator
  • 6 portions

Ingredients

  • 6 tbsp. of frozen blueberries
  • 3 cups of whole milk
  • ½ cup of heavy cream
  • 1 cup of sugar
  • A pinch of salt
  • 2 tsp. of rose water
  • ½ tsp. of ground cardamon
  • ¾ cup of Pistachio & Strawberry Oatbox granola
  • ¼ cup of ground pistachios

Preparation

  1. 1. Add ½ cup of the milk to the corn starch and whisk until all has dissolved.
  2. 2. In a saucepan, bring the cream and the rest of the milk to a gentle simmer.
  3. 3. When the mixture is warm, add the sugar, cardamon and rose water.
  4. 4. Once all the sugar has dissolved, slowly add the corn starch slurry, all whilst stirring constantly, and bring it back up to temperature.
  5. 5. As soon as the mixture has reached a simmer, remove it from the heat and pour it into the bowls of your choice.
  6. 6. Sprinkle the top with your Oatbox pistachio granola and ground pistachios.
  7. 7. Refrigerate for a minimum of 4 hours and serve cold.
Rose Water Afghan Pudding Recipe with Oatbox granola
Rose Water Afghan Pudding Recipe with Oatbox granola

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