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.
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
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.