Creamy Almond and Cashew Pudding

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Yes yes! Another dessert recipe coming your way. By now you all might have figured out that i have a sweeet sweet tooth. Well, who doesn’t? I mean who doesn’t have craving for sweets? 😊

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This is a very royal kinda dessert. It has got cashews, almonds, and saffron, all of which gives a very delicious flavor to the dish. The cashew and almond paste along with saffron is a match made in heaven. Sooo divine!

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This creamy, dreamy pudding is both my bros favorite. Always remember them while making this. They can finish one big bowl of pudding in a day. Hehe!

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I like the kind of desserts that are made with ingredients you happen to have on hand. This is one such recipe. You can make this just anytime you feel like pampering yourself with a sweet treat.

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100g Almonds
100g Cashew nuts
1 395g tin Sweetened Condensed Milk
1 ltr milk
Saffron a pinch
3 tsp Rice Flour
1/4 cup Water

1. Boil the almonds in water and peel off the skin. Grind it to a smooth paste.
2. Grind the cashews to a smooth paste too.
3. In a bowl combine both the pastes and mix in about 1/4 – 1/2 cup of cold milk or water and stir well. It should be a little thin, otherwise it will form lumps when you add the paste into milk mixture.
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4. In a pan combine the milk and condensed milk. Heat it.
5. When it comes to a boil add in the saffron.
6. Reduce the heat and pour the diluted paste into the milk, stirring continuously.
7. Let the milk mixture simmer for about 10 minutes. Don’t forget to stir, otherwise it would stick on the bottom of the pan.
8. Mix the rice flour in water and combine well. Pour this into the milk stirring continuously. Stir for another 5 mins. By then the mixture should thicken a little bit.
9. Take off from the heat and pour into a bowl and refrigerate for 5-6 hrs or preferably overnight. The pudding will thicken by its own once it cools.

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Notes:

✔️ Make layers with pudding and chopped pistachios when serving if you want it to be more fancy and if you like having a crunch in the pudding.
✔️ This quantity will be enough for 8-9 people.
✔️ Check for sweetness and add few tbsp of sugar if it is less sweet.
✔️ Don’t make the pudding very thick while on heat as it thickens more as it cools.

 

Creamy Almond and Cashew Pudding
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INGREDIENTS
  1. 100g Almonds
  2. 100g Cashew nuts
  3. 1 395g tin Sweetened Condensed Milk
  4. 1 ltr milk
  5. Saffron a pinch
  6. 3 tsp Rice Flour
  7. 1/4 cup Water
DIRECTIONS
  1. Boil the almonds in water and peel off the skin. Grind it to a smooth paste.
  2. Grind the cashews to a smooth paste too.
  3. In a bowl combine both the pastes and mix in about 1/4 – 1/2 cup of cold milk or water and stir well. It should be a little thin, otherwise it will form lumps when you add the paste into milk mixture.
  4. In a pan combine the milk and condensed milk. Heat it.
  5. When it comes to a boil add in the saffron.
  6. Reduce the heat and pour the diluted paste into the milk, stirring continuously.
  7. Let the milk mixture simmer for about 10 minutes. Don’t forget to stir, otherwise it would stick on the bottom of the pan.
  8. Mix the rice flour in water and combine well. Pour this into the milk stirring continuously. Stir for another 5 mins. By then the mixture should thicken a little bit.
  9. Take off from the heat and pour into a bowl and refrigerate for 5-6 hrs or preferably overnight. The pudding will thicken by its own once it cools.
Notes
  1. ✔️ Make layers with pudding and chopped pistachios when serving if you want it to be more fancy and if you like having a crunch in the pudding.
  2. ✔️ This quantity will be enough for 8-9 people.
  3. ✔️ Check for sweetness and add few tbsp of sugar if it is less sweet.
  4. ✔️ Don’t make the pudding very thick while on heat as it thickens more as it cools.
Savory&SweetFood https://savoryandsweetfood.com/

 

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