Almond-Pistachio pudding
Comments: 4
Tags: almond, arab sweet, Mahallabia, middle east recipe, orange blossom water, pudding
Ingredients
2 cups milk
2 ½ oz granulated sugar
2 tablespoons corn flour
2 tablespoons ground rice
2 ½ oz ground blanched almonds
1 teaspoon rosewater/orange blossom water
2 tablespoons honey
3 tablespoons coarsely powdered pistachios
Procedure
1 Place the milk and sugar in a saucepan and heat over medium heat, stirring until the sugar has dissolved.
2 Combine the corn flour and ground rice with ¼ cup water and mix to a paste.
3 Add to the milk and cook, stirring occasionally, over low heat for 20 minutes.
4 Add the almonds and cook for 15 minutes, then add the rosewater/orange blossom water.
5 Spoon into shallow serving dishes and refrigerate for 1 hour.
Serve drizzled with a little honey and sprinkled with pistachios
4 thoughts on Almond-Pistachio pudding
Sibi,
Your recipes are awesome. I will try the almond- pistachio pudding and let you know.Thanks for all the recipes.
Thanq Leena
Thanks for sharing this easy recipe.
Thanx Zian