The dish in your photo looks like a creamy milk-based pudding with finely chopped nuts and possibly cardamom. It could be a traditional nut kheer, badam milk pudding, or a similar Indian or Pakistani dessert. The exact dish cannot be confirmed from the image alone, so the recipe below is a homemade version designed to achieve that thick, creamy texture.
This recipe uses milk, nuts, and a little rice flour or cornstarch for thickening. You can also make it with ground nuts for a richer, more traditional texture.
Prep time
15 minutes
Cooking time
25–35 minutes
Servings
4–6 bowls
1. Complete ingredients
A. For the creamy milk pudding
Pyrolux Measuring Jug 2 Cup (500ml) | Minimax
Full-fat milk — 1 litre (4 cups)
Whole milk gives the pudding its rich, creamy consistency. You can use lactose-free whole milk if needed.
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Mixed nuts — ½ cup (60–75 g)
¼ cup almonds
2 tablespoons cashews
2 tablespoons pistachios
Chop finely for a texture similar to the photograph. Reserve some for garnish.
Granulated sugar in bowl and spoon on white wooden table, closeup
Sugar — ¼ to ⅓ cup (50–70 g)
Adjust according to taste. You can start with ¼ cup and add more near the end.
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Cornstarch — 2 tablespoons (16–20 g)
This helps create a smooth, thick pudding. Rice flour can be used instead, but the texture will be slightly different.
Cardamom
Green cardamom — ¼ teaspoon ground
Adds a warm, fragrant flavor common in South Asian milk desserts.
Optional ingredients
2 tablespoons milk powder for extra richness
2 tablespoons condensed milk for a sweeter, creamier pudding
1 tablespoon rose water for a floral aroma
A few saffron strands soaked in 1 tablespoon warm milk
1 teaspoon vanilla extract if you prefer a Western-style flavor
B. Which nuts are best?
Nut
Quantity
What it adds
Almonds
¼ cup
Mild sweetness, body, and a slightly grainy texture
Cashews
2 tbsp
Creaminess and a buttery flavor
Pistachios
2 tbsp
Distinctive nutty flavor and green flecks
Walnuts
Optional, 1 tbsp
Earthy flavor; can add slight bitterness
Hazelnuts
Optional, 1 tbsp
Rich, toasted flavor
Pecans
Optional, 1 tbsp
Sweet, buttery flavor
For a flavor closest to the pictured pudding, use almonds, cashews, and pistachios. Choose unsalted nuts without added oil or seasoning.
2. Step-by-step cooking instructions
Panchkhadya Recipe by Prajakta Patil – Cookpad
Step 1 — Prepare the nuts
Finely chop the almonds, cashews, and pistachios with a knife, or pulse them briefly in a food processor. Keep some small pieces for texture.
For a smoother pudding, grind half the nuts into a coarse powder and chop the other half.
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Step 2 — Make the thickening mixture
Put the cornstarch in a small bowl. Add 4–5 tablespoons of cold milk and whisk until completely smooth. There should be no lumps.
Set aside. Never mix cornstarch directly into hot milk.
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Step 3 — Heat the milk
Pour the remaining milk into a heavy-bottomed saucepan. Heat over medium heat, stirring regularly, until it begins to steam and gently simmer.
Do not let it boil over. Scrape the bottom and sides to prevent milk from sticking.
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Step 4 — Add the nuts
Add the chopped nuts and ground cardamom. Reduce the heat to low and simmer gently for 10–15 minutes, stirring frequently.
This softens the nuts and allows their flavor to infuse the milk.
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Step 5 — Add sugar
Stir in ¼ cup sugar until dissolved. Taste the milk and add more sugar if you want a sweeter dessert.
If using milk powder, mix it with a little cold milk first to avoid lumps.
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Step 6 — Thicken the pudding
Stir the cornstarch mixture again, then slowly pour it into the hot milk while continuously whisking.
Cook on low heat for 3–5 minutes, stirring constantly, until the pudding coats the back of a spoon. Avoid a vigorous boil.
How to Make Kheer (Indian Rice Pudding) | finding time for cooking
Step 7 — Finish the flavor
Turn off the heat. Add rose water, saffron milk, or vanilla if using. Stir gently and taste once more.
The pudding will thicken further as it cools, so do not cook it until it becomes extremely thick.
Ramadan desserts ( Sweet treats for Iftar )
Step 8 — Cool and serve
Pour into serving bowls. Let cool briefly, then refrigerate for 2–4 hours for a chilled pudding.
Garnish with finely chopped almonds and pistachios. Serve chilled or slightly warm.
3. How to get the exact creamy texture in the photo
For a smooth, thick texture: Grind some of the nuts finely and use the full amount of cornstarch.
For a traditional kheer-like texture: Reduce or omit the cornstarch and simmer the milk longer. The pudding will be less uniform and may take longer to thicken.
For a richer flavor: Add 2 tablespoons of condensed milk, reducing the added sugar accordingly.
For a more nutty flavor: Toast the nuts lightly in a dry pan before chopping, then cool them before adding to the milk.
For a pale cream color: Use blanched almonds and cashews, and add pistachios mainly for small green flecks.
The photo appears to show a thick, spoonable pudding with tiny nut pieces. A mixture of finely ground nuts, chopped nuts, and a small amount of cornstarch should give a similar result.
4. Complete nut information and allergy guide
bowl full of almonds
Naruqi
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A. Nutritional benefits of the nuts
Approximate values for a 28 g (1 oz) serving of each nut:
Nut
Calories
Protein
Main nutritional features
Almonds
164
6 g
Vitamin E, magnesium, fiber
Cashews
157
5 g
Copper, magnesium, iron
Pistachios
159
6 g
Vitamin B6, potassium, fiber
Walnuts
185
4 g
Plant-based omega-3 ALA
Hazelnuts
178
4 g
Vitamin E, manganese
Values vary by variety and preparation. Nuts provide beneficial unsaturated fats, but they are energy-dense, so portion size matters.
B. Should you soak the nuts?
You can use the nuts directly, but soaking is helpful if you want a smoother pudding.
Almonds: Soak in water for 4–8 hours, then drain. Remove the skins if you want a pale, smooth pudding.
Cashews: Soak for 20–30 minutes in warm water if you want them to blend more easily.
Pistachios: Usually do not need soaking. Add them chopped for texture or grind them for a smoother result.
Walnuts: Use sparingly because their flavor can become pronounced.
If you soak nuts, drain them thoroughly. Do not add the soaking water to the recipe unless you specifically want to.
C. Can you make the pudding without nuts?
Yes. For a nut-free version, omit all nuts and use 2½–3 tablespoons of cornstarch per litre of milk, adjusting until you reach the desired consistency. Add cardamom or vanilla for flavor.
If the pudding is being prepared for someone with a nut allergy, use ingredients and equipment that have not been contaminated by nuts. Coconut is not a tree nut botanically, but it can still cause allergic reactions in some people, so check the individual’s dietary restrictions.
5. Nutrition information for the complete pudding
For the recipe as written, using whole milk, 60–75 g mixed nuts, 50–70 g sugar, and cornstarch, approximate nutrition per serving is:
Estimated per serving, assuming 6 servings
230–290 kcal
Protein
8–10 g
Fat
10–14 g
Carbohydrates
25–34 g
Fiber
1–2 g
These are estimates, not laboratory-tested values. Condensed milk, extra sugar, or additional nuts will increase the calories.
How to make it lighter
Use 1–2 tablespoons less sugar.
Serve smaller portions.
Skip condensed milk.
Use lower-fat milk if desired, noting that the pudding will be less rich.
Keep the nuts, but measure them rather than adding large handfuls.
6. Common problems and solutions
Problem
Why it happens
How to fix it
Pudding is too thin
Not enough thickener or insufficient cooking
Simmer a little longer or add a small extra cornstarch slurry
Pudding has lumps
Cornstarch was added directly to hot milk
Whisk it with cold milk first
Pudding tastes floury
Cornstarch was not cooked enough
Cook gently for another 2–3 minutes
Nuts are too crunchy
Pieces are too large or insufficiently softened
Chop more finely and simmer longer
Milk sticks to the bottom
Heat is too high or stirring is infrequent
Use a heavy-bottomed pan and low heat
A skin forms on top
The surface dries during cooling
Cover the surface or stir occasionally as it cools
Pudding becomes too thick in the fridge
Starch thickens further as it chills
Whisk in a little cold milk before serving
Pudding tastes bland
Not enough flavoring or salt balance
Add a little cardamom or vanilla and adjust sugar
7. Frequently asked questions (Q&A)
Q1. What is this dessert called?
Based on the photograph, it resembles a creamy nut milk pudding. Depending on its actual ingredients, it could be badam kheer, mixed-nut pudding, or a thickened milk dessert. The image alone is not enough to identify the exact original recipe.
Q2. Is this the same as Pakistani or Indian kheer?
It is similar, but traditional rice kheer is thickened mainly by rice and slow simmering. This recipe uses cornstarch and mixed nuts for a quicker, smoother pudding. You can make a more traditional version by using rice instead.
Q3. Can I use almond flour instead of chopped almonds?
Yes. Use finely ground almond flour, ideally without added ingredients. Replace part of the chopped nuts with almond flour for a smoother, thicker consistency.
Q4. Can I use only almonds?
Yes. Use 60–75 g almonds instead of the mixed nuts. You can soak and blend some of them with milk to create a creamy almond pudding.
Q5. Can I make it with only pistachios?
Yes, but the flavor will be stronger and the color greener. Use unsalted pistachios and grind some finely. Avoid adding too many, because their flavor can overpower the cardamom.
Q6. Can I make it without cornstarch?
Yes. Simmer the milk gently for longer to reduce it, or use a small amount of soaked and blended rice. Without a thickener, the final texture may be thinner unless you reduce the milk substantially.
Q7. Can I use rice flour?
Yes. Replace the cornstarch with approximately 2 tablespoons of rice flour, mixed thoroughly with cold milk. Cook gently until the raw flour taste disappears. The result may be slightly grainier.
Q8. Can I use condensed milk?
Yes. Add 2 tablespoons for extra richness, then reduce the sugar. Condensed milk makes the pudding sweeter and creamier.
Q9. Can I use evaporated milk?
Yes. You can replace some of the regular milk with evaporated milk for a richer taste. Adjust the thickness and sugar to your preference.
Q10. Can I make this recipe vegan?
Use unsweetened oat or soy milk and a suitable plant-based thickener. Coconut milk also works but changes the flavor considerably. Check the plant milk’s protein and fat content because the texture will vary.
Q11. Can I serve it warm?
Yes. It can be served warm immediately after cooking or chilled for a firmer texture. If it thickens too much during refrigeration, stir in a little milk.
Q12. How long does it last?
Refrigerate in covered containers and consume within about 3 days for best quality. Because it contains milk, cool it promptly and refrigerate within 2 hours, or within 1 hour if the surrounding temperature is above 32°C (90°F).
Q13. Can I freeze it?
Freezing is not recommended for the best texture. Milk-based, starch-thickened puddings may separate or become grainy after thawing.
Q14. Can I make it without sugar?
Yes. Omit the sugar or use a suitable sweetener according to its instructions. The pudding will still contain naturally occurring milk sugars, and the final taste will be less dessert-like.
Q15. Can I prepare it for a party?
Yes. Make it the day before, portion it into small bowls, cover, and refrigerate. Add freshly chopped nuts immediately before serving for better texture and presentation.
8. Printable recipe card
Creamy Mixed-Nut Milk Pudding
4–6 servings · 15 min prep · 25–35 min cooking
Ingredients
1 litre whole milk
¼ cup almonds
2 tablespoons cashews
2 tablespoons pistachios
¼–⅓ cup sugar
2 tablespoons cornstarch
¼ teaspoon ground cardamom
Optional: 2 tablespoons condensed milk, saffron, or rose water
Instructions
Finely chop or grind the nuts.
Mix the cornstarch with 4–5 tablespoons cold milk.
Heat the remaining milk in a saucepan until gently simmering.
Add the nuts and cardamom. Simmer for 10–15 minutes.
Add sugar and stir until dissolved.
Slowly whisk in the cornstarch mixture.
Cook on low heat for 3–5 minutes until thick and smooth.
Add optional flavorings and turn off the heat.
Pour into bowls, cool promptly, and refrigerate.
Garnish with chopped pistachios and almonds before serving.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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