Ingredients:
2/3 Cup Cornstarch
2 Cups Milk
6 Whole Cardamom Seeds
½ Cup Ground Almonds
Rosewater To Taste
¼ Cup Blanched Slivered Almonds
¼ Cup White Sugar
Preparation:
dissolve Corn Starch In 1 Cup Of Cold Milk.
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!
"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."
Recipe Yield: 6 Servings
You can serve with your family and friends.
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