This recipe for almond pudding is a middle eastern one, and I got it from Anissa Helou’s book, Sweet Middle East. The pudding is subtly flavored with almonds, and garnished with pistas. It is delicious, to say the least, eaten at room temperature or better still, cold from the refrigerator. And oh! I added regular granulated sugar instead of organic cane sugar to the pudding.
It is a simple pudding to make but I love its fresh, delicate taste. I must admit I had no clue how it would taste before making it, I’d never tried making something like this before, but I was pleasantly surprised when the pudding was ready.
And, here’s an interesting tidbit. This pudding is called Kishk Al-Fuqara in Arabic. Fuqara means poor in Arabic, but as the author herself says, none of the ingredients in this dish are associated with poverty so how the name came about is a mystery.
We’ve all relished a variety of middle eastern savory dishes but the sweets and desserts of this region remain unknown to many of us. Try this dessert at home, whether you’re a novice, cooking expert, traveler, or just a TV food programme addict.
- 4 cups whole milk
- 60 gms or 3/4 cup almond meal
- 40 gms or 1/4 cup rice flour or cornstarch
- 60 gms or 1/3 cup organic cane sugar
- 1/2 tsp almond extract
- Some slivered or chopped pistachios
- Put 3 1/2 cups milk in a saucepan over medium heat. Bring to a boil, stirring occasionally-watch it toward the end so as not to let it boil over. As it starts to boil add the almond meal. Turn the heat to medium low and let simmer, stirring regularly, until the almond meal has softened, about 10 minutes.
- In a small bowl, mix the rice flour or cornstarch with the remaining 1/2 cup milk, stirring until completely smooth. Slowly whisk the starch mixture into the simmering milk and cook, whisking all the time, for about 5 minutes until the mixture has thickened.
- Add the sugar and continue whisking until completely dissolved. Taste and adjust the sugar to your liking. Remove from the heat and stir in the almond extract.
- Pour the pudding into one large serving bowl or 4 to 6 individual bowls. Let cool. Serve at room temperature garnished with pistachios or refrigerate to serve chilled, garnishing the pudding just before serving.