ALMOND PUDDING RECIPES

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ALMOND PUDDING RECIPE - FOOD.COM



Almond Pudding Recipe - Food.com image

This is a milk pudding that is served in India at open houses or for dessert. To keep a "skin" from forming on the top of the pudding while it is cooling, carefully place a piece of clear plastic wrap or waxed paper directly on the surface of the hot pudding. After the pudding has cooled, remove the paper and spoon the pudding into dessert dishes. Chilling time is not included in cooking or prep time.

Total Time 1 hours 35 minutes

Prep Time 5 minutes

Cook Time 1 hours 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 8

4 cups milk or 4 cups light cream
2 tablespoons long grain rice
1/4 teaspoon ground cardamom
1/4 cup sugar
1/4 cup almonds or 1/4 cup pistachio nut, toasted and chopped
2 teaspoons rose water (optional)
ground nutmeg
12 strawberries

Steps:

  • In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat.
  • Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved. Cool for 30 minutes; stir pudding. Stir in the rose water, if desired.
  • Spoon the mixture into 4 to 6 sherbet or dessert dishes. Chill in the refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.

Nutrition Facts : Calories 288.9, FatContent 13.6, SaturatedFatContent 5.9, CholesterolContent 34.2, SodiumContent 149.6, CarbohydrateContent 33.1, FiberContent 1.8, SugarContent 14.7, ProteinContent 10.5

ALMOND PUDDING RECIPE - NYT COOKING



Almond Pudding Recipe - NYT Cooking image

Provided by Joan Nathan

Total Time 45 minutes

Yield Six to 8 servings

Number Of Ingredients 7

4 large eggs, separated
1/2 cup, plus 2 tablespoons, sugar
3/4 cup ground blanched almonds
1/2 teaspoon almond extract (optional)
Oil for the pan
Matzoh meal for the pan
1 pint strawberries or 1 cup strawberry puree

Steps:

  • Preheat the oven to 350 degrees.
  • In an electric mixer, beat the egg yolks until foamy. Add the sugar and mix until the egg yolks are very pale and fluffy. Add the almonds and the extract, if using, and mix until well blended.
  • In another bowl, beat the egg whites until stiff peaks form.
  • Fold the egg whites into the yolk mixture and turn into an 8-inch souffle dish or springform pan that has been greased and then floured with matzoh meal. Bake for 30 to 35 minutes, or until golden. The pudding will rise slightly during cooking; it will settle as it cools. Let cool slightly.
  • Top with fresh strawberries or strawberry puree and serve.

Nutrition Facts : @context http//schema.org, Calories 158, UnsaturatedFatContent 9 grams, CarbohydrateContent 10 grams, FatContent 11 grams, FiberContent 2 grams, ProteinContent 7 grams, SaturatedFatContent 1 gram, SodiumContent 39 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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