I have too many things to post.
The latest being my second attempt at sugee almond pudding.
Along the way I did roti kirai for the Husband's birthday, with beef rendang, failed doughnuts, and now I can't remember what else! OH. Almost famous amos cookies!
Let's do them one at a time.
First is the sugee almond pudding.
I followed the same recipe but I had rose water this time round and that made all the difference. I still did not follow the recipe exactly because I didn't toast the almonds in ghee, used store bought ground almonds, but seems good enough anyway.
One batch can serve 8 to 10 people.
900ml water
1 cup sugar
2 tsp rose water
3 cardamoms
400ml evaporated milk (1 can)
1/4 tsp salt
1/2 cup ground almonds
150g semolina
Raisins
The latest being my second attempt at sugee almond pudding.
Along the way I did roti kirai for the Husband's birthday, with beef rendang, failed doughnuts, and now I can't remember what else! OH. Almost famous amos cookies!
Let's do them one at a time.
First is the sugee almond pudding.
I followed the same recipe but I had rose water this time round and that made all the difference. I still did not follow the recipe exactly because I didn't toast the almonds in ghee, used store bought ground almonds, but seems good enough anyway.One batch can serve 8 to 10 people.
900ml water
1 cup sugar
2 tsp rose water
3 cardamoms
400ml evaporated milk (1 can)
1/4 tsp salt
1/2 cup ground almonds
150g semolina
Raisins
- Heat the water, sugar, rose water and cardamoms until it comes to a boiling point.
- Reduce the heat to a simmer and add the ground almonds, salt and milk. Don't let mixture come to a boil.
- Add in the semolina bit by bit. Add in raisins as well.
- Once the semolina begins to thicken, take off from the heat. Transfer to cups/containers and garnish with almonds and raisins.
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