â€œI lightened my original version of this Indian pudding because it used full-fat ricotta cheese, heavy cream, and lots of nuts and sugar. This dessert is very versatile. You can use different spices or substitute almonds for pistachios, if you wish.â€� —Rupa Kothandapani, Birmingham, AL
Cooking Light JUNE 2008
1. Preheat oven to 350°.
2. Combine first 4 ingredients in a medium bowl. Spread evenly into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until edges are lightly browned and center is almost set. Cool on a wire rack.
3. Cut pudding into 12 equal portions. Pour milk over pudding. Cover and refrigerate 8 hours or overnight. Sprinkle cardamom over pudding. Spoon 1 serving pudding and about 2 teaspoons milk into each of 12 small bowls, and top each serving with 1 teaspoon pistachios.
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