Indian Reduced Milk Dessert with Saffron and Pistachios

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A rich, slow-cooked Indian milk dessert traditionally flavored with saffron and cardamom, then garnished with slivered pistachios. This classic sweet is thickened by patiently simmering full-fat milk until it reaches a luxuriously creamy consistency. It is served chilled or at room temperature as a festive treat.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 14 gFat
• 6 gSaturated Fat
• 28 gCarbs
• 1 gFiber
• 27 gSugar
• 11 gProtein
• 105 mgSodium
• 380 mgPotassium
• 310 mgCalcium
• 0.6 mgIron
• 1 mgVitamin C
• 125 mcgVitamin A

Ingredients

For the pudding

• 4 cups (1 liter) whole full-fat milk
• 1/3 cup granulated sugar
• 5 green cardamom pods, lightly crushed
• 1/4 teaspoon saffron threads soaked in 1 tablespoon warm milk
• 1/4 teaspoon ground nutmeg (optional)
• 2 tablespoons slivered almonds
• 2 tablespoons chopped cashews
• 2 tablespoons slivered unsalted pistachios, plus extra for garnish
• A few strands of saffron for garnish

Directions

1. Pour the milk into a wide, heavy-bottomed pan and bring it to a gentle boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.
2. Reduce the heat to low and let the milk simmer uncovered, stirring frequently and scraping the sides of the pan, for about 40 to 50 minutes until it reduces to roughly one-third of its original volume.
3. Stir in the sugar, crushed cardamom pods, and ground nutmeg if using, and continue to simmer for another 15 to 20 minutes, stirring often, until the milk thickens to a creamy, lightly coating consistency.
4. Add the slivered almonds and cashews, then cook for 5 more minutes so the nuts soften slightly and absorb some of the sweetness.
5. Stir in the saffron-infused milk and slivered pistachios, then remove the pan from the heat and let the dessert cool to room temperature.
6. Transfer the pudding to a serving bowl, cover, and refrigerate for at least 2 hours until thoroughly chilled.
7. Serve cold in small bowls, garnished with extra pistachios and a few saffron strands.

Cook’s Notes

• Use a wide, heavy-bottomed pan to maximize surface area and reduce the milk faster without scorching.
• Always stir from the bottom and sides to prevent a skin from forming or the milk from burning.
• For a richer version, substitute 2 tablespoons of the milk with 2 tablespoons of heavy cream.
• Reduce the sugar to 3 tablespoons if you prefer a less sweet dessert, or add an extra tablespoon for a sweeter finish.
• The pudding thickens further as it cools, so stop cooking while it still coats the back of a spoon lightly.

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