Almond Pudding No. 5

Ingredients

• 2 1/2 cups Whole milk (Originally '1 1/4 Seer'. Used to make mava (milk solids). Alternatively, use 1 cup store-bought unsweetened Khoya/Mava.)
• 1 cup Fresh almonds (Originally '0.25 Ratal' (approx 4 oz). Blanched and peeled.)
• 1 tablespoon Rose water (For grinding the almonds.)
• 1/2 cup Jam (Raspberry, Strawberry, or Apricot) (Originally '0.25 Ratal' (approx 4 oz).)
• 1/2 cup Sugar (Originally '0.25 Seer' (approx 4 oz).)
• 4 tablespoons Butter (Originally '5 Tola' (approx 58g). Plus extra for greasing.)
• 4 large Eggs (Separated into yolks and whites.)
• 2 teaspoons Wheat flour (All-purpose) (Originally '1 heaping dessertspoon'.)

Instructions

1. 1Blanch and peel the almonds. Grind them into a very fine, smooth paste using the rose water. Traditionally done on a stone slab or in a brass mortar.
2. 2Pour the milk into a heavy-bottomed pan and bring to a boil. Simmer, stirring frequently, until the liquid evaporates and only the thick milk solids (mava) remain. Once thickened, mix the almond paste into the hot mava. (Note: If using store-bought mava, simply mix it with the almond paste).
3. 3Preheat oven to 350°F (175°C). Separate the eggs. In a large mixing bowl, combine the egg yolks, butter, sugar, and flour. Mix thoroughly until well combined.
4. 4Add the almond-mava mixture and the jam to the egg yolk mixture. Use a wooden spoon to stir vigorously until the batter is uniform and smooth.
5. 5Beat the egg whites until they form stiff peaks. Gently fold the beaten whites into the batter. Grease a pudding dish or deep baking pan heavily with butter. Pour the mixture into the dish (ensure there is room for it to rise). Bake for 35-45 minutes until the pudding is puffed and golden brown (reddish-brown). Let it cool slightly, then invert to unmold the whole pudding.