Milky almond dessert

Name: Milky almond dessert
Cuisine: India
Ingredients: fresh fruit and/or toasted flaked (sliced) almonds, to serve; fresh fruit and/or toasted flaked (sliced) almonds, to serve; fresh fruit and/or toasted flaked (sliced) almonds, to serve; 25 g/1 oz raw pistachio nuts, lightly crushed; sunflower oil, for brushing; 5 ml/1 tsp ground cardamom; 75 g/3 oz/scant /2 cup sugar; 15 ml/1 tbsp hot milk, for soaking; a large pinch of saffron threads, pounded; 900 ml/1 ½ pints/3 ¾ cups full-fat (whole) milk; 150 g/5 oz blanched almonds

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Doodh Pak is a luxurious dessert made from almond purée that is cooked in milk flavoured with golden saffron and fragrant cardamom. A favourite in Gujarati homes, it is eaten on its own, but is also excellent when served topped with a combination of tropical fruits such as papayas, mangoes or kiwis.

Ingredients

150 g/5 oz blanched almonds
900 ml/1

Asia
India
Dessert
Vegetarian
Gluten-free
Gujarat

Method

Put the almonds in a heatproof bowl, cover with boiling water and soak for 20 minutes. Drain, then place in a blender.
Add 175ml/6fl oz/