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.

Ashgabat Pistachio and Rosewater Pudding (Ashgabat Antep Fıstıklı ve Gül Sulu Muhallebi)

Ingredients

  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 cup shelled pistachios, chopped
  • 1 tablespoon rosewater

Instructions

  1. In a saucepan, whisk together the milk, sugar, and cornstarch until smooth.
  2. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens.
  3. Remove the saucepan from the heat and stir in the chopped pistachios and rosewater.
  4. 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