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.)
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.