Arab Almond Pudding

Arab Almond Pudding
Quantity Ingredient
40 g Rice flour
40 g Sugar
0,5 l Milk
80 g Ground almonds
1 tbsp Roses Water
0,5 Garnet Apple
20 g Chopped pistachios

Arabic almond pudding tastes slightly like marzipan because the almond aroma is rounded off with rose water. Pour the rice flour into a small bowl and mix with the sugar. Measure the milk and pour about 100 ml of it into the rice flour. Stir the rice flour with a whisk until smooth. Pour the remaining milk into a small saucepan and bring to the boil. Pour the rice flour into the boiling milk with a whisk while stirring and allow to thicken for approx. 1 minute. Stir the grated almonds into the pudding and round off with rose water or orange water. Arabic almond pudding should cool slightly with occasional stirring. Then pour into small dessert glasses and place in the fridge until serving. Halve a pomegranate and remove the red seeds as shown in the picture above. Arabic almond pudding is sprinkled with pomegranate seeds and chopped pistachios shortly before serving.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 15 minutes

All data per serving:
449 kcal
44 g
12 g
25 g

(C)opyright by Marions Kochbuch