Fereni Starch Pudding
This delightful pudding, thickened with starch and enriched with almonds, is a versatile treat enjoyed either hot or cold during Ramadan, especially at sohur or iftar. Feel free to adjust both the sugar and rosewater according to your taste preferences.
Ingredients
- ⅔ 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
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.
Notes
- For best results, use whole cardamom seeds instead of ground.
- You can find cardamom seeds and rosewater at specialty grocers.
Nutrition
Calories: 222kcalCarbohydrates: 29gProtein: 6gFat: 10gSaturated Fat: 2gCholesterol: 7mgSodium: 97mgPotassium: 229mgFiber: 2gSugar: 13gCalcium: 141mgIron: 1mg
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