This delightful starch-thickened pudding with almonds can be eaten hot or cold during Ramadan, particularly on sohur or iftar. Adjust both the sugar and rosewater to taste.
Preparation Details
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 6
Ingredients
- ⅔ cup cornstarch
- 2 cups milk, divided
- ½ cup ground almonds
- 6 whole cardamom seeds
- ¼ cup white sugar, or to taste
- 1/4 teaspoon rosewater, or to taste
- ¼ cup blanched slivered almonds
Steps
- Dissolve cornstarch in 1 cup milk in a small bowl; set aside.
- Combine remaining 1 cup milk, ground almonds, and cardamom in a medium pot; bring to a boil. Reduce heat to medium and whisk in cornstarch mixture. Mix in sugar and rosewater. Allow pudding to boil, stirring constantly, for about 3 minutes.
- Remove cardamom seeds and pour pudding into serving dishes. Garnish with slivered almonds and serve warm or cold.
