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.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 6 servings

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

Directions

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.

Recipe Tips

For best results, use whole cardamom seeds instead of ground.

You can find cardamom seeds and rosewater at specialty grocers.

Nutrition Facts (per serving)

222	Calories
10g	Fat
29g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 222
% Daily Value *
Total Fat 10g	13%
Saturated Fat 2g	8%
Cholesterol 7mg	2%
Sodium 97mg	4%
Total Carbohydrate 29g	10%
Dietary Fiber 2g	7%
Total Sugars 13g
Protein 6g	12%
Vitamin C 0mg	0%
Calcium 141mg	11%
Iron 1mg	4%
Potassium 229mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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