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For the Pudding
- 25g cornflour
- 500ml milk
- 55g sugar
- 1-2 tbsp rosewater
- 5-6 crushed cardamom pods
- 300ml sour cherry juice
- 3 sheets gelatin
For the Pudding
Mix the cornflour with 100ml milk. Boil the sugar and milk. Add the cornflour and stir. Simmer and stir for about 5 mins. Add the rosewater and pour into serving glasses. Allow to set. Top with a layer of sour cherry jelly, chill and allow to set. Serve with chopped pistachio nuts and garnish with pashmak (fairy floss).
For the Jelly
Soak the gelatine sheets in cold water until plump. Lightly warm the sour cherry juice and dissolve the gelatine in the juice. Allow to cool before pouring over the milk pudding. Allow to set.