Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
6
Ingredients
Directions
Dissolve cornstarch in 1 cup milk in a small bowl; set aside.
Combine remaining 1 cup milk, ground almonds, and cardamom seeds in a saucepan; bring to a boil. Reduce heat to medium; whisk in cornstarch mixture until well blended. Stir in sugar and rosewater until incorporated. Bring to a boil, stirring constantly, and boil for about 3 minutes.
Remove cardamom seeds; divide pudding among serving dishes. Garnish with slivered almonds. Serve warm or cold.
Cook’s Note
For best results, use whole cardamom seeds instead of ground.
You can find cardamom seeds and rosewater at specialty grocers.
Nutrition Facts (per serving)
| 223 | Calories |
| 10g | Fat |
| 29g | Carbs |
| 6g | Protein |
