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Almond and rice pudding
- Prep time:
- 10 mins
- Cook time:
- 15 mins, plus 1 hr refrigeration
- Serves:
- 6
Atul Kochhar cooks a traditional Indian dessert, badami phirnee, to celebrate the Hindu festival of light, Diwali
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Ingredients
- 50g Almonds, blanched, skin removed and ground
- 150g rice flour
- 2.5 litres full-fat Milk
- 8-10 tbsp Sugar, to taste
- 3-4 strands Saffron, steeped in 2 tbsp warm water
- 2-3 drops rose water
- ½ tsp ground cardamom
- 8-10 sheets edible silver or gold leaf
- 3-4 dried rose petals, ground to a powder
- 2 tbsp toasted pistachio nuts, ground to a powder
Method
1. Mix the ground almonds and rice flour with 500ml of the milk and set aside until required.2. In a heavy-based saucepan, bring the remaining milk and sugar to the boil, then stir in the almond and rice mixture and simmer slowly for 10-15 minutes, until custard-like.
3. Add the saffron water, rose water and cardamom and mix well. Pour into individual serving dishes and refrigerate for at least 1 hour, until set.
4. To serve, remove the puddings from the refrigerator and garnish with gold or silver leaf, powdered rose petals and pistachio powder.
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