Sephardic almond milk pudding served in a dish and garnished with a layer of ground pistachios and cardamom pods.

Almond milk pudding (Mahallabi)

Serves 6-8


1 litre milk or almond milk (with no thickeners)
7 tablespoons corn flour
5 tablespoons sugar
2 whole cardamom pods
2 teaspoons vanilla essence
2 1/2 tablespoons rosewater
1 tablespoon finely ground cardamom pods (optional garnish)
2 tablespoons pistachios or almonds, coarsely ground (optional garnish)


Mix the corn flour with a little almond milk to create a smooth mixture. Be sure to eliminate all the lumps. Set aside.

Place a saucepan over a medium heat and add the rest of the almond milk combined with the sugar, vanilla essence, rosewater and cardamom pods. Mix well and stir.

Once the mixture becomes moderately hot, pick out the cardamom pods, pour in the corn flour mixture and stir vigorously (to avoid lumps, use a whisk). Keep stirring until the mixture thickens to an almost custard-like consistency (approximately 10-15 minutes).

NOTE: Be careful not to let the mixture stick to the bottom of the pan.

Pour into individual dishes or a large bowl and garnish with a sprinkling of ground pistachios or almonds and ground cardamom.

Set aside to cool, then cover and place in the refrigerator for 15 minutes or more.

Serve chilled.


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