As Ramadan approaches, households around the world prepare to break their fasts with a hearty Iftar meal. While the main course may vary from region to region, a delicious dessert is a staple at most meal tables. One of the easiest and most popular Ramadan desserts is Almond Pudding or Badam Pudding. Here is a simple recipe to create this tasty treat.

Ingredients:

– 1 cup almonds
– 1 liter milk
– 1/2 cup sugar
– 2 tablespoons cornflour
– 1/2 teaspoon cardamom powder
– Saffron strands (optional)
– Pistachio for garnishing

Instructions:

Step 1 – Blanch the almonds

To blanch the almonds, pour boiling water onto one cup of almonds and let it sit for 1-2 minutes. Next, drain the excess water and rinse the almonds in cold water. You can now simply remove their outer skin, making sure that all of them are blanched.

Step 2 – Grind the almonds

Grind the blanched almonds into a fine paste using a food processor or blender with 1/4 cup of milk. Set this aside.

Step 3 – Cook the pudding

In a large saucepan, bring the rest of the milk to boil. Once done, add the sugar and cardamom powder to the pan and stir until the sugar has dissolved. Gradually add the almond paste to the mixture while constantly stirring on low heat. In another bowl, mix the cornflour with 1/2 cup of cold milk and whisk thoroughly. Add this mixture to the pot slowly while stirring for an additional 5 minutes. Finally, add a few saffron strands (if desired) to flavor and enhance the dish’s color.

Step 4 – Refrigerate and serve

Pour the pudding into separate ramekins and refrigerate for 3-4 hours until it sets. Once done, garnish the pudding with a sprinkle of chopped pistachios and serve chilled.

This traditional Ramadan dessert is a perfect way to end a long day of fasting. With its creamy and nutty flavor, it’ll undoubtedly satisfy your sweet cravings. Additionally, this recipe can easily be doubled, tripled, or even halved to adjust according to your needs.

In summary:

– Blanch one cup of almonds and grind them into a fine paste.
– Heat one liter of milk in a saucepan and add in sugar and cardamom powder.
– Gradually add the almond paste to the mixture while stirring on low heat.
– Mix the cornflour with 1/2 cup of cold milk and add to the pot slowly while stirring for an additional 5 minutes. Add saffron strands (if desired).
– Pour the pudding into separate ramekins and refrigerate for 3-4 hours until it sets.
– Garnish with chopped pistachios and serve chilled.