Rose & Orange Blossom Milk Pudding Recipe – Easy Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Rose & Orange Blossom Milk Pudding Recipe – Easy Indian Dessert

Hey everyone! If you’re looking for a dessert that’s both comforting and elegant, you’ve come to the right place. This Rose & Orange Blossom Milk Pudding (or Sheer Khurma inspired, though a little different!) is a family favourite, and I’m so excited to share it with you. I first made this for a Diwali gathering, and it was a huge hit – everyone kept asking for the recipe! It’s surprisingly easy to make, and the delicate floral flavours are just divine.

Why You’ll Love This Recipe

This pudding is more than just a sweet treat. It’s a little slice of comfort, perfect for a cozy night in or a special occasion. Here’s why I think you’ll adore it:

• Easy to make: Seriously, it comes together in under an hour!
• Exquisite flavour: The rose and orange blossom waters create a unique and unforgettable taste.
• Versatile: It’s perfect for celebrations or just a simple dessert.
• Crowd-pleaser: Everyone loves a creamy, fragrant pudding!

Ingredients

Here’s what you’ll need to create this magical dessert:

• 500 ml milk (about 2 cups)
• 1/4 cup semolina (rava/sooji) – about 30g
• 1/4 cup sugar – about 50g
• 1 egg
• 1 tbsp orange blossom water
• 1 tbsp rose water
• Whipping cream (for garnish)
• Honey (for drizzle)
• Pistachios and dried apricots (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Milk: Traditionally, full-fat milk is used for a richer, creamier pudding. However, you can absolutely use toned milk if you prefer – it will just result in a slightly lighter texture. I usually go for full fat when I want to really indulge!
• Semolina (Rava/Sooji): This is what thickens our pudding. Make sure it’s fresh for the best results.
• Rose Water & Orange Blossom Water: These are the stars of the show! Both have origins in the Middle East and South Asia, and are used extensively in Indian desserts. Rose water has a delicate floral aroma, while orange blossom water is a little more citrusy and fragrant. A little goes a long way, so don’t overdo it! You can find these at most Indian grocery stores, or online.
• Nuts & Dried Fruits: Feel free to experiment! My grandmother always added a sprinkle of almonds alongside the pistachios.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a saucepan, combine the milk, semolina, and sugar. Give it a good stir to make sure everything is well combined.
2. In a small bowl, lightly beat the egg. Add this to the milk mixture and stir again until everything is nicely blended.
3. Place the saucepan over low heat. This is important – we want a gentle simmer, not a boil!
4. Now comes the patience part. Stir constantly for about 10-12 minutes. The mixture will start to thicken, and you’ll notice it coming to a gentle boil. Keep stirring to prevent sticking and clumping.
5. Once it’s thickened and bubbling gently, remove the saucepan from the heat.
6. Stir in the orange blossom water and rose water. The aroma will be incredible!
7. Pour the pudding into 4 serving glasses or bowls.
8. Let it cool to room temperature, then cover and refrigerate for at least 1-2 hours to allow it to set completely.

Expert Tips

A few little things I’ve learned over the years:

• Constant stirring is key! Seriously, don’t walk away from the saucepan. It’s the only way to prevent the semolina from clumping.
• Low and slow: Cooking over low heat ensures a smooth, creamy texture.
• Don’t skip the chilling time: The pudding needs time to set properly.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (almond, soy, or oat milk work well) and substitute the egg with 1 tbsp of cornstarch mixed with 2 tbsp of plant-based milk.
• Sugar Level Adjustment: Adjust the amount of sugar to your liking. I prefer 1/4 cup, but you can add more or less depending on your sweetness preference.
• Regional Variations: My friend’s family in Lucknow adds a pinch of cardamom powder for extra flavour. You can also experiment with different nuts like cashews or walnuts, and dried fruits like dates or figs.
• Festival Adaptations: During Eid, my aunt adds a generous helping of saffron strands for a beautiful golden hue. For Diwali, I sometimes add a sprinkle of edible silver leaf (varak) for a touch of luxury.

Serving Suggestions

This pudding is delicious on its own, but a little garnish takes it to the next level!

• Top each portion with a dollop of whipped cream.
• Drizzle generously with honey.
• Sprinkle with chopped pistachios and dried apricots.
• Serve chilled and enjoy!

Storage Instructions

Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Got questions? I’ve got answers!

What is the best type of milk to use for this pudding?

Full-fat milk will give you the richest, creamiest result, but toned milk works too!

Can I make this pudding ahead of time?

Absolutely! You can make it a day or two in advance. Just store it in the refrigerator until you’re ready to serve.

What can I substitute for orange blossom water or rose water?

If you can’t find these, you can try using a tiny drop of vanilla extract, but it won’t be quite the same. The floral notes are really what make this pudding special.

How do I prevent the semolina from clumping?

Constant stirring is the key! Don’t walk away from the saucepan.

Can this pudding be served warm?

While it’s traditionally served chilled, you can serve it warm if you prefer. Just be aware that the texture will be a little thinner.