Subtly spicy cardamom, ground almonds and rosewater flavor this creamy milk and cornstarch pudding. For best results be sure to use whole cardamom pods instead of the ground variety. Whole pods and rosewater can be found at specialty grocers.
INGREDIENTS (for 6 servings):
- 2/3 cup cornstarch
- 2 cups milk
- 6 whole cardamom seeds
- 1/2 cup ground almonds
- rosewater to taste
- 1/4 cup blanched slivered almonds
- 1/4 cup white sugar
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!