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.
Ingredients
- cornstarch: 0.66667 cup
- milk: 2 cups (divided)
- ground almonds: 0.5 cup
- whole cardamom seeds: 6 piece
- white sugar: 0.25 cup (to taste)
- rosewater: 0.25 tsp (to taste)
- blanched slivered almonds: 0.25 cup
Metric Conversion
Stages of cooking
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Dissolve cornstarch in 1 cup milk in a small bowl; set aside.
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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.
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Remove cardamom seeds and pour pudding into serving dishes. Garnish with slivered almonds and serve warm or cold.
