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Pista-Elaichi Pudding (Pistachio–Cardamom Pudding)

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A smooth, eggless pistachio-cardamom pudding made with milk, condensed milk, and agar agar for a delicately flavored dessert that sets beautifully without gelatin. Perfect for festive occasions or simple family treats.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 6 hours 20 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Stovetop and Chilled
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

  • 2 cups milk
  • 3/4 cup milk (for soaking pistachios)
  • 1 tin (approximately 400 g) condensed milk
  • 2 to 3 tablespoons sugar (adjust to taste)
  • 1 pinch salt
  • 10 grams agar agar (china grass strands)
  • 1/2 cup water (for soaking agar agar)
  • 3/4 to 1 cup shelled pistachios
  • 2 drops pista-elaichi essence (optional)
  • 1 drop green food color (optional)
  • 1/2 teaspoon cardamom powder
  • 4 to 5 pistachio-flavored biscuits
  • Pistachio flakes, for garnish

Instructions

  1. Soak pistachios in 3/4 cup milk for 10–15 minutes. Simultaneously soak agar agar strands in 1/2 cup water for 15 minutes.
  2. In a saucepan, combine 2 cups milk, condensed milk, and sugar. Heat gently on low, stirring often until well combined. Do not boil. Turn off heat and set aside.
  3. In a separate pan, melt the soaked agar agar with its water over high heat until completely dissolved.
  4. Strain the hot agar agar into the warm milk mixture. Stir well and allow to cool completely.
  5. Drain pistachios and grind to a fine powder. Add soaking milk gradually and blend into a smooth paste.
  6. Add pistachio paste to the cooled milk mixture. Blend until smooth and uniform in texture.
  7. Add pista-elaichi essence (if using), food color, cardamom powder, and a pinch of salt. Blend again briefly. Taste and adjust sweetness if needed.
  8. Pour into a lightly wet pudding dish and freeze for 15 minutes until half set.
  9. Grind the biscuits into a fine powder. Remove the pudding from the freezer and layer biscuit powder evenly on top. Garnish with pistachio flakes.
  10. Cover and refrigerate for 5–6 hours until fully set. Alternatively, freeze for 1 hour, then refrigerate for another hour for quicker setting.
  11. Cut into squares and serve chilled.

Notes

  • The essence and food color are optional and for enhancement only.
  • Agar agar is essential for proper setting—ensure it fully dissolves.
  • Always cool the mixture before blending to prevent curdling or separation.
  • Skip the biscuit layer if you prefer a lighter dessert.
  • Saffron can be used instead of cardamom for a different flavor profile.

Nutrition

Find it online: https://savorymomskitchen.com/pista-elaichi-pudding-pistachio-cardamom-pudding/