Creamy Milk Pudding With Almonds And Saffron Recipes

Steps:

• Pour 1 cup almond milk into a small saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, until bubbly, 3 to 5 minutes. Remove from heat; keep stirring for 30 seconds.
• Pour remaining almond milk into a bowl; add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to the pudding mixture. Mix at low speed for 1 minute more.
• Transfer pudding to 4 individual serving bowls. Cover and refrigerate if desired.

Steps:

• 1. In a bowl, soak the almonds in water to cover by 2 inches. Drain and peel the almonds and, in a blender or a food processor, coarsely grind them.2. Place the half-and-half in a large microwave-safe bowl and cook on high power 25 to 30 minutes, stopping to stir after the first 10 minutes, then every 5 minutes, until the half-and-half is reduced by at least half. Every time you stop to stir, a thin skin will have formed on the surface break it, but carefully, to avoid giving yourself a steam burn. 3. Mix in the sugar, ground almonds, and saffron-infused milk (reserving the saffron threads for garnish) and cook on high power another 3 to 5 minutes.4. Transfer to a serving bowl, mix in the cardamom seeds and rose essence, and cool to room temperature, stirring occasionally while it cools. Refrigerate at least 4 hours and serve chilled. If the pudding is thicker than you wish, add more half-and-half or milk until you get the consistency you desire. Scatter the reserved saffron threads as a garnish and serve.VARIATION: To give this rabdi another authentic touch, mix in 1 cup part-skim ricotta cheese after the first 10 minutes. Adjust the sugar before serving.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.