This delightful Fereni starch-thickened pudding with almonds can be enjoyed hot or cold during Ramadan, particularly at sahur or iftar. Adjust both the sugar and rosewater to taste.
Ingredients
- 0.67 cups cornstarch
- 2 cups milk , divided
- 0.5 cups ground almonds
- 6 whole cardamom seeds
- 0.25 cups white sugar , or to taste
- 0.25 teaspoons rosewater , or to taste
- 0.25 cups blanched slivered almonds
Instructions
-
1
Dissolve cornstarch in 1 cup milk in a small bowl; set aside.
-
2
Combine remaining 1 cup milk, ground almonds, and cardamom seeds in a medium pot; bring to a boil. Reduce heat to medium and whisk in cornstarch mixture until well blended. Mix in sugar and rosewater until incorporated. Allow pudding to boil, stirring constantly, for about 3 minutes.
-
3
Remove cardamom seeds and pour pudding into serving dishes. Garnish with slivered almonds and serve warm or cold.
Nutrition Facts
Per serving
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