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.



Fereni Starch Pudding
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
    1. Dissolve cornstarch in 1 cup milk in a small bowl; set aside.

    2. 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.

    3. Remove cardamom seeds and pour pudding into serving dishes. Garnish with slivered almonds and serve warm or cold.

You might also like