This delightful starchthickened pudding with almonds can be eaten hot or cold during Ramadan particularly on sohur or iftar Adjust both the sugar and rosewater to taste
Prep Time
20 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
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.
Recipe Tips
For best results
use whole cardamom seeds instead of ground.You can find cardamom seeds and rosewater at specialty grocers.
