4 cups milk
1 cup cream
1 tbs ghee
1 cup almonds, skinless
6 tbs sugar
1/8 tsp saffron strands
2 tbs boiling water
1/4 tsp ground cardamom
Garnish (optional):
Flaked almonds
Edible silver leaf
Put milk, cream and ghee into a saucepan and bring to the boil, stirring constantly. When it starts to boil, turn the heat to the lowest temperature that will keep it simmering and simmer for 15 minutes, stirring occasionally.
If you need to remove the skins for the almonds you must blanch them (I buy them skinless so I can skip this step): Put them in a small saucepan with some water and cook for 2-3 minutes, drain and plunge into cold water. The skins will then slip off quite easily.
Slice the almonds very thin, using a vegetable peeler. If they are soft from being blanched this is easier to do. Alternatively, grind the almonds in an electric blender. Add almonds and sugar to the milk and cook, stirring. Pound saffron strands in a mortar and pestle, dissolve in the boiling water and add to the milk. Continue cooking until it is the consistency of custard. Remove from the heat, stir in the cardamom and pour into a dessert dish. Cover and chill before serving. If you like, you can garnish the pudding with a few flaked almonds and silver leaf.
No comments:
Post a Comment