Cardamom Milk Pudding

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• 3 1/2 cups whole milk
• 1 tablespoon green or white cardamom pods, slightly crushed
• 1/3 cup arrowroot
• 1/2 cup sugar
• 2 tablespoons chopped pistachios or walnuts

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1. Bring milk, cardamom pods, and a pinch of salt just to a boil in a 2-quart heavy saucepan, then remove from heat and let stand, covered, 5 minutes.
2. Whisk together arrowroot and sugar in a large bowl, then whisk in hot milk mixture. Return to saucepan and simmer, stirring constantly, until thickened, about 2 minutes. Strain through a fine-mesh sieve into a bowl, discarding solids. Chill pudding, its surface covered with wax paper, until very cold, at least 4 hours. Serve sprinkled with nuts.

Cooks’ note:

Pudding can be made 2 days ahead and chilled.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/6″ offset=”vc_hidden-sm vc_hidden-xs”][/vc_column][/vc_row]