Fereni Starch Pudding
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
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⅔ cup cornstarch
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2 cups milk, divided
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½ cup ground almonds
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6 whole cardamom seeds
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¼ cup white sugar, or to taste
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1/4 teaspoon rosewater, or to taste
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¼ cup blanched slivered almonds
Instructions
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Dissolve cornstarch in 1 cup milk in a small bowl; set aside.
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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.
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Remove cardamom seeds and pour pudding into serving dishes. Garnish with slivered almonds and serve warm or cold.
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