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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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:
2/3 cup cornstarch |
2 cups milk |
6 whole cardamom seeds |
1/2 cup ground almonds |
rosewater to taste |
1/4 cup blanched slivered almonds |
1/4 cup white sugar |
Directions:
1. Dissolve corn starch in 1 cup of cold milk.
2. Bring remaining milk to boil with cardamom and ground almonds. Then add corn starch mixture and stir continuously with a whisk. Add sugar and rosewater to taste. Allow the mixture to boil for about 3 more minutes on medium heat. Remove cardamom seeds from the mixture and pour it into serving dishes. Garnish with slivered almonds and serve warm or cold. Enjoy!
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