Ashgabat Pistachio and Rosewater Pudding (Ashgabat Antep Fıstıklı ve Gül Sulu Muhallebi)
Ashgabat Antep Fıstıklı ve Gül Sulu Muhallebi, also known as Ashgabat Pistachio and Rosewater Pudding, is a traditional dessert from Turkmen cuisine. This creamy and fragrant pudding is a delightful treat for any occasion.
Ingredients
- 2 cups whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 cup shelled pistachios, chopped
- 1 tablespoon rosewater
Instructions
- In a saucepan, whisk together the milk, sugar, and cornstarch until smooth.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens.
- Remove the saucepan from the heat and stir in the chopped pistachios and rosewater.
- Pour the pudding into individual serving dishes and refrigerate for at least 2 hours before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 7g
Supplies
Saucepan Whisk Serving dishes
Tools
Refrigerator
Serving suggestions
Serve the Ashgabat Pistachio and Rosewater Pudding chilled, garnished with additional chopped pistachios for a beautiful presentation.
Tips & tricks
For a richer flavor, you can use whole pistachios instead of chopped ones in the pudding.
Cost
$5