Almond Pudding II
A luxurious, flourless Parsi dessert, this Almond Pudding (Badam Pudding) is rich with the flavors of ground almonds, fresh mava (milk solids), and aromatic spices. The pudding is baked within a decorative semolina-pastry rim, creating a delightful contrast between the crisp edge and the soft, soufflé-like center. Infused with cardamom, nutmeg, and a hint of caraway, it is a celebratory dish perfect for large gatherings.
Ingredients
- 1 pound Almonds (Blanched and finely ground. Originally 'Soji Badam ni bij' (Cleaned almond kernels).)
- 1 pound Mava (Khoya) (Fresh unsweetened milk solids. Can substitute with ricotta cheese cooked down to remove moisture.)
- 1 pound Powdered sugar
- 1/2 pound Butter (Clarified butter or ghee can also be used.)
- 12 whole Eggs (Separated into yolks and whites.)
- 1 1/2 teaspoons Cardamom powder (Originally 0.5 tola.)
- 1 1/2 teaspoons Caraway seeds (Crushed. Originally 'Keravesid' 0.5 tola.)
- 1 1/2 teaspoons Nutmeg powder (Originally 0.5 tola.)
- 1 teaspoon Vanilla essence
- 1 teaspoon Brandy (Optional.)
- 1/2 cup Raspberry jam (Optional, for layering at the bottom. Quantity estimated.)
- 1/2 pound Fine Semolina (Rava) (For the crust.)
- 1/2 pound Cold Butter (For the crust.)
- 1/4 pound Powdered sugar (For the crust.)
- 1/4 pound All-purpose flour (For the crust.)
- 1 whole Egg yolk (For the crust.)
- 1 teaspoon Cardamom and Nutmeg (Combined, for the crust.)
More recipes using Almonds
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Almond Pudding No. 4
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Almond Pudding
A classic almond pudding recipe.
Instructions
- 1Mix the fine semolina, flour, 1/4 lb powdered sugar, and crust spices (cardamom and nutmeg). Cut in the cold butter until the mixture resembles crumbs. Add the egg yolk and mix well to form a stiff dough.
- 2Preheat oven to 350°F (175°C). Generously butter a large baking dish. Roll out the crust dough to about 1/2 inch thickness. Cut strips to match the width of the dish's rim. Place the dough strips neatly on the rim of the dish. Decorate the edges by pressing patterns with a spoon handle or crimping. (Optional: If desired, spread a 1/2 inch layer of raspberry jam at the bottom of the dish).
- 3Separate the 12 eggs. In a large bowl, beat the egg yolks with a fork. Mix in the 1 lb of powdered sugar thoroughly. Add the ground almonds, mava (crumbled), 1/2 lb butter (softened), cardamom, crushed caraway seeds, nutmeg, vanilla essence, and brandy (if using). Mix everything until well combined.
- 4Beat the egg whites until they form stiff peaks. Gently fold the egg whites into the almond mixture. Pour the mixture into the prepared dish, leaving about 2 fingers of space at the top as the pudding will rise. Bake in the preheated oven for 45-60 minutes, or until the top is reddish-brown and the pudding is set. If baking on a stove/fire (historical method), ensure low heat from below to prevent burning.
- 5Once baked, remove from the oven and sprinkle fine sugar over the top through a sieve while still warm. Serve warm or at room temperature.
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