Serves: 6
Total Calories: 203
1. Place the milk in a large, heavy to wok or skillet and bring to a boil over high heat. Continue to boil, stirring, 2 to 3 minutes. Reduce the heat medium-low and simmer, stirring and scraping the bottom and sides of the wok often, until the milk is reduced by at least 3/4, about 45 minutes. You should be left with about 2 cups of thickened milk. (It should have a few lumps.)
2. Mix in the sugar and cardamom seeds and cook, stirring, until the sugar melts and thins down the pudding, and then until the pudding thickens again, 5 to 7 minutes. Transfer to a serving dish and garnish with the pistachios. Refrigerate at least 4 hours and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Traditional Thickened Milk Pudding recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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