Want to make a creamy, melt-in-the-mouth dessert with just 4 ingredients?
This Rose Pudding is exactly what you need.
No gelatin. No agar agar. No complicated steps.
Just a silky, fragrant dessert that sets beautifully and tastes like something you’d order at a fancy restaurant.
Think of this as:
It’s simple, but elegant.
Most puddings rely on gelatin or agar agar.
But here’s the trick:
👉 Cornflour does all the magic
And when combined with rose syrup? You get both color and flavor in one step.
The base of your pudding is rich and creamy.
The setting agent, no need for gelatin.
Adds flavor, sweetness, and that beautiful pink color.
Balances and enhances the taste.
Start by heating milk in a saucepan. Let it come to a gentle boil while stirring occasionally.
Once done, switch off the flame and keep it aside.
Now in another bowl, mix cornflour with milk. Whisk it really well, this step is important. You want it completely smooth, no lumps at all.
Now add rose syrup and sugar into the warm milk. Give it a good mix.
Next, slowly pour in the cornflour mixture while whisking continuously.
Turn the flame back on to medium.
Keep whisking… don’t stop here.
Within moments, you’ll see the mixture start to thicken and turn glossy. That’s your signal, it’s ready.
Immediately pour it into serving bowls.
Let it cool slightly, then refrigerate for a few hours until it sets perfectly.
Once chilled, you’ll have a soft, jiggly, creamy pudding ready to serve.
Serve it chilled for best texture.
This dessert is best served cold.
Avoid reheating, it can break the texture.
Leads to lumps in pudding.
Makes it too thick and rubbery.
Mixture thickens quickly, pour right away
This rose pudding is a soft, creamy dessert with a delicate floral flavor and a beautiful pastel pink color. Made with just a few simple ingredients, it comes together quickly on the stove and sets perfectly in the fridge without needing gelatin or agar agar. It’s light, smooth, and melts in your mouth, making it perfect for both everyday treats and special occasions.
In a bowl, whisk cornflour with extra boiled and cooled milk until smooth without lumps and set it aside.
Boil milk on medium heat, stir occasionally, once it starts boiling, switch off and keep aside
Slowly pour the cornflour mixture into the milk while whisking continuously
Keep on medium heat and whisk continuously until the mixture thickens and turns glossy
Once set, serve directly or demold and enjoy chilledServings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!
- Hema Subramanian
