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Creamy Almond and Cashew Pudding



  • 100 g Almonds
  • 100 g Cashew nuts
  • 1 395 g tin Sweetened Condensed Milk
  • 1 ltr milk
  • Saffron a pinch
  • 3 tsp Rice Flour
  • 1/4 cup Water



  • Boil the almonds in water and peel off the skin. Grind it to a smooth paste.
  • Grind the cashews to a smooth paste too.
  • In a bowl combine both the pastes and mix in about 1/4 – 1/2 cup of cold milk or water and stir well. It should be a little thin, otherwise it will form lumps when you add the paste into milk mixture.
  • In a pan combine the milk and condensed milk. Heat it.
  • When it comes to a boil add in the saffron.
  • Reduce the heat and pour the diluted paste into the milk, stirring continuously.
  • Let the milk mixture simmer for about 10 minutes. Don’t forget to stir, otherwise it would stick on the bottom of the pan.
  • Mix the rice flour in water and combine well. Pour this into the milk stirring continuously. Stir for another 5 mins. By then the mixture should thicken a little bit.
  • Take off from the heat and pour into a bowl and refrigerate for 5-6 hrs or preferably overnight. The pudding will thicken by its own once it cools.


✔️ Make layers with pudding and chopped pistachios when serving if you want it to be more fancy and if you like having a crunch in the pudding.
✔️ This quantity will be enough for 8-9 people.
✔️ Check for sweetness and add few tbsp of sugar if it is less sweet.
✔️ Don’t make the pudding very thick while on heat as it thickens more as it cools.