Description
A delightful pudding that can be eaten hot or cold, during Ramadan, particularly on sohur or iftar. Adjust both the sugar and the rosewater to taste.
Ingredients
- ⅔ cup cornstarch
- 2 cups milk
- 6 whole cardamom seeds
- ½ cup ground almonds
- rosewater to taste
- ¼ cup white sugar, or to taste
- ¼ cup blanched slivered almonds
Instructions
- Dissolve cornstarch in 1 cup of cold milk.
- Bring remaining 1 cup milk to boil with cardamom and ground almonds. Reduce heat to medium
- and whisk in cornstarch mixture.
- Add sugar and rosewater to taste. Allow the mixture to boil for about 3 more minutes on medium heat
- stirring constantly. Remove cardamom seeds from the mixture and pour it into serving dishes. Garnish with slivered almonds and serve warm or cold. Enjoy!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 6