Almond Pudding

Name: Almond Pudding (Fereni-e Badum/Kashkul-e Kordi)
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: Serves: 6
Cuisine: Iranian
Ingredients: ¼ cup/60 g date molasses (optional); 2 tablespoons sliced almonds, toasted, or 2 tablespoons ground pistachios; 2 tablespoons pomegranate arils (optional); 1 tablespoon rose water; ½ teaspoon orange blossom water; 1 teaspoon vanilla extract; ⅛ teaspoon ground saffron threads (optional); 1 envelope unflavored gelatin soaked in ½ cup/120ml water for 15 minutes; 2 cups/480 ml almond milk; ½ cup/75 g rice flour; ¾ cup/100 g powdered sugar; ¼ teaspoon fine sea salt

Fereni-e Badum/Kashkul-e Kordi

Preparation info

Serves:
6

Difficulty
Medium
Ready in
1 hr 25

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Traditionally this recipe is made by mixing milk and ground almonds, but just almond milk is used here. I find it tastier and easier to prepare.

Ingredients

½ cup/75 g rice flour
2 cups/480 ml</

Asia
Iran
Dessert

Method

In a medium-sized, heavy-bottomed saucepan, whisk together the rice flour and 1 cup/240ml water until smooth. Cook for 4 minutes over low heat, stirring frequently.
Add the almond milk, sugar, salt, rose and orange blossom water, vanilla, and saffron (if using), and bring to a boil over low heat (about 40 minutes).
Add the bloomed gelatin and cook ove