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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
- 2/3 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
Directions
Step 1
Dissolve cornstarch in 1 cup milk in a small bowl; set aside.
Step 2
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.
Step 3
Remove cardamom seeds and pour pudding into serving dishes. Garnish with slivered almonds and serve warm or cold.
Tips
For best results, use whole cardamom seeds instead of ground.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 222 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat2g | 8% |
| Cholesterol7mg | 2% |
| Sodium97mg | 4% |
| Total Carbohydrate29g | 10% |
| Dietary Fiber2g | 7% |
| Total Sugars13g | |
| Protein6g | |
| Vitamin C0mg | 1% |
| Calcium141mg | 11% |
| Iron1mg | 4% |
| Potassium229mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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