This rose-scented pudding is a delicate, aromatic dessert inspired by Middle Eastern milk puddings, gently perfumed with rose water and cardamom. Finished with a nutty pistachio crumble and a hint of rhodiola, it’s a soothing yet indulgent treat that feels both nourishing and celebratory.
Why You’ll Love This Recipe
This recipe offers a beautiful balance of floral sweetness, warm spice, and creamy texture. It’s naturally gluten-free, easy to prepare in stages, and perfect for make-ahead entertaining. The contrast between the silky pudding, fragrant syrup, and crunchy crumble makes every spoonful interesting while still feeling light and comforting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cardamom syrup
1 tablespoon cardamom seeds, dried
100 milliliters water
200 grams sugar, coconut or white
Rose pudding
500 milliliters almond milk or milk of choice
30 grams tapioca starch (about 3.5 tablespoons)
4 tablespoons rose water
20 grams xylitol powder
1 teaspoon xanthan gum
Directions
Start with the cardamom syrup. Combine the cardamom seeds and water in a small saucepan and bring to a boil. Reduce to a simmer and cook uncovered for about 20 minutes until the liquid is well infused and slightly reduced. Strain out the cardamom, return the liquid to the pan, add the sugar, and heat gently while stirring until fully dissolved. Remove from heat and set aside to cool.
Prepare the crumble by roughly crushing the pistachios using a mortar and pestle or by hand. Transfer to a bowl and mix in the coconut sugar, rhodiola powder, and melted coconut oil until evenly combined. Cover and refrigerate until needed.
To make the pudding, add the almond milk, tapioca starch, rose water, xylitol, and xanthan gum to a medium saucepan. Whisk thoroughly while the mixture is still cold to prevent lumps. Place over medium heat and continue whisking as it warms. Bring to a gentle simmer and cook until thickened and smooth. Do not boil. Remove from heat and pour into serving jars or molds. Refrigerate until fully set.
To serve, spoon the cardamom syrup over the chilled pudding and finish with a generous sprinkle of pistachio crumble.
Servings and timing
This recipe serves 3 people.
Prep time is approximately 40 minutes.
Cook time is about 35 minutes.
Additional chilling time of at least 1 hour is recommended for best texture.
Variations
For a nut-free version, replace the pistachios with toasted coconut flakes or sunflower seeds.
You can substitute almond milk with oat, coconut, or dairy milk for a different flavor profile.
Honey or maple sugar can be used in place of xylitol if preferred.
Add a few dried rose petals on top for extra aroma and visual appeal.
Storage/Reheating
Store the pudding, syrup, and crumble separately in airtight containers in the refrigerator for up to 3 days. The pudding is best enjoyed cold and does not require reheating. If the syrup thickens too much when chilled, allow it to sit at room temperature for a few minutes before serving.
FAQs
Can I make this recipe ahead of time?
Yes, all components can be prepared a day in advance and assembled just before serving.
Is this dessert very sweet?
No, it has a gentle, balanced sweetness that allows the floral and spiced flavors to shine.
Can I skip the rhodiola?
Yes, the crumble will still be delicious without it if you prefer a simpler topping.
What does rose water taste like?
Rose water adds a light, floral aroma rather than a strong flavor when used in moderation.
Can I freeze the pudding?
Freezing is not recommended, as it can affect the smooth texture of the pudding.
Why use tapioca starch?
Tapioca starch creates a silky, glossy texture that works beautifully in milk-based puddings.
Can I use cornstarch instead?
Yes, you can substitute an equal amount, though the texture may be slightly less glossy.
Is this recipe suitable for children?
Yes, it’s a gentle dessert with mild flavors that many children enjoy.
How do I prevent lumps in the pudding?
Whisk all ingredients together before heating and continue whisking as it thickens.
Can I double the recipe?
Absolutely, simply double all ingredients and divide into more servings.
Conclusion
Rose Pudding with Cardamom Syrup and Rhodiola & Pistachio Crumble is a dessert that feels both elegant and grounding. With its fragrant aromas, creamy texture, and crunchy topping, it’s a beautiful way to end a meal or enjoy a quiet, mindful moment of sweetness.
This rose pudding with cardamom syrup and rhodiola-pistachio crumble is a delicately spiced, floral dessert with a silky texture and a crunchy, nourishing topping. It’s a naturally gluten-free treat that feels elegant, comforting, and ideal for entertaining or mindful indulgence.
Ingredients
Cardamom Syrup:
1 tablespoon dried cardamom seeds
100 milliliters water
200 grams coconut sugar or white sugar
Rhodiola & Pistachio Crumble:
1/4 cup pistachio nuts
2 tablespoons coconut sugar
1 tablespoon melted coconut oil
1 teaspoon rhodiola powder
Rose Pudding:
500 milliliters almond milk or milk of choice
30 grams tapioca starch (about 3.5 tablespoons)
4 tablespoons rose water
20 grams xylitol powder
1 teaspoon xanthan gum
Instructions
Make the Cardamom Syrup: In a small saucepan, combine cardamom seeds and water. Bring to a boil, then simmer uncovered for 20 minutes. Strain, return liquid to pan, add sugar, and stir over low heat until dissolved. Set aside to cool.
Prepare the Crumble: Crush pistachios roughly. Mix with coconut sugar, rhodiola powder, and melted coconut oil. Refrigerate until needed.
Make the Pudding: In a saucepan, whisk almond milk, tapioca starch, rose water, xylitol, and xanthan gum while cold to prevent lumps. Place over medium heat and whisk continuously until thickened. Do not boil. Pour into jars or molds and refrigerate until set (about 1 hour).
Assemble: Once chilled, spoon cardamom syrup over pudding and top with rhodiola-pistachio crumble. Serve cold.
Notes
Use toasted coconut flakes or sunflower seeds instead of pistachios for a nut-free version.
Rose petals make a lovely garnish and enhance aroma.
Cornstarch can be substituted for tapioca starch, though texture may vary slightly.
Honey or maple sugar can be used instead of xylitol for a more natural sweetener.
Keep components stored separately for the best texture.
