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.

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

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.
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).
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.
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.
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.