Almond Pudding No. 4
A rich and dense Parsi-style pudding cake made with a base of fresh unsweetened mava (milk solids) and finely ground almonds. This decadent dessert features the aromatic warmth of cardamom, nutmeg, and caraway seeds, creating a complex flavor profile that bridges the gap between a cake and a traditional sweet. Best served warm, perhaps with a layer of raspberry jam for a tart contrast to the sweet, nutty crumb.
Ingredients
- 1 pound Unsweetened Mava (Khoa) (Fresh milk solids. Originally '1 Sher'.)
- 1/2 pound Powdered sugar (Originally '0.5 Ratal'.)
- 1/4 pound Butter (Firm butter. Originally '0.25 Ratal'.)
- 1/2 pound Almonds (Blanched and peeled. Originally '0.5 Sher'.)
- 2 ounces All-purpose flour (Originally '5 Tola' (approx 58g).)
- 2 ounces Fine Semolina (Rava) (Originally '5 Tola' (approx 58g).)
- 1 teaspoon Cardamom powder (Originally '0.5 Tola'.)
- 1 teaspoon Caraway seeds (Crushed. Originally '0.5 Tola kerveseed'.)
- 1/2 teaspoon Nutmeg powder (Originally '0.25 Tola'.)
- 1 teaspoon Baking powder (Heaping teaspoon.)
- 6 large Eggs
- 2 tablespoons Butter (For greasing the dish. Quantity estimated.)
- 1/2 cup Raspberry Jam (Optional, for lining the dish.)
More recipes using Almonds
Almond Pudding No. 5
This luxurious Parsi-style dessert combines the richness of reduced milk solids (mava) with the delicate aroma of rose-infused almonds and fruit preserves. A soufflé-like texture is achieved by folding stiffly beaten egg whites into a dense, flavorful base of egg yolks, butter, and your choice of raspberry, strawberry, or apricot jam. Baked until golden and puffed, it offers a sophisticated balance of nutty, creamy, and fruity flavors that is perfect for special occasions.
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.
Almond Pudding
This rich and aromatic dessert combines finely ground almonds with milk-soaked breadcrumbs to create a dense, custard-like pudding. Flavored with a sophisticated blend of sherry, fresh lemon zest, and nutmeg, it offers a delightful balance of nutty and sweet notes. The pudding is baked until golden brown and can be elevated with an optional bottom layer of raspberry jam for a tart contrast.
Almond Custard No. 2
A rich and aromatic Parsi-style almond custard featuring a luxurious blend of fresh milk and heavy cream. This traditional dessert combines the nutty depth of ground almonds with the floral elegance of rose or orange flower water, creating a velvety texture that melts in the mouth. Best served chilled in individual cups or ramekins for a sophisticated finish to any meal.
Instructions
- 1Blanch and peel the almonds, then crush or grind them finely.
- 2Break the eggs into a large bowl. Add the powdered sugar and beat thoroughly until well combined. Mix in the butter.
- 3Gradually add the flour and semolina to the egg mixture. Then, mix in the ground almonds, crumbled mava (khoa), cardamom, caraway seeds, and nutmeg. Mix everything thoroughly.
- 4Finally, fold in the baking powder until evenly distributed.
- 5Preheat oven to 350°F (175°C). Grease a baking dish or deep pan ('langdi') with a thick layer of butter. If desired, spread a 1/2-inch thick layer of raspberry jam at the bottom. Pour the pudding mixture into the dish, ensuring there is about two fingers' width of space at the top for rising. Bake until the top is golden red/brown and the pudding is set.
You Might Also Like
Almond Pudding No. 5
This luxurious Parsi-style dessert combines the richness of reduced milk solids (mava) with the delicate aroma of rose-infused almonds and fruit preserves. A soufflé-like texture is achieved by folding stiffly beaten egg whites into a dense, flavorful base of egg yolks, butter, and your choice of raspberry, strawberry, or apricot jam. Baked until golden and puffed, it offers a sophisticated balance of nutty, creamy, and fruity flavors that is perfect for special occasions.
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.
Almond Pudding
This rich and aromatic dessert combines finely ground almonds with milk-soaked breadcrumbs to create a dense, custard-like pudding. Flavored with a sophisticated blend of sherry, fresh lemon zest, and nutmeg, it offers a delightful balance of nutty and sweet notes. The pudding is baked until golden brown and can be elevated with an optional bottom layer of raspberry jam for a tart contrast.
Almond Cream Pudding
This luxurious Parsi dessert, known as Cream Almond, transforms simple ingredients into a rich, velvety custard infused with the delicate flavor of ground almonds. Fresh milk is thickened with egg yolks and cornflour, sweetened to perfection, and finished with aromatic vanilla and almond essence. Served in individual glasses and crowned with light, poached meringue clouds, it offers a delightful contrast of creamy and airy textures.