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Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups light cream I have used Amul low fat cream
  • 2 cups full cream milk I have used Amul Gold
  • 1 cup almonds blanched and ground to fine powder
  • 3/4 cup sugar
  • 1/4 cup rice flour
  • 1 tablespoon pomegranate arils
  • 1 tablespoon almond slivers
  • 1 tablespoon pistachio slivers
  • 1/2 teaspoon of pure rose water optional

Method
 

  1. Place a heavy bottom pan on heat, add cream, sugar, 1.5 cups of milk and ground almonds. Mix well.
  2. Bring the mixture to a boil, keep stirring to ensure the almonds do not stick to the bottom.
  3. Once the mixture has come to a boil, turn off the flame, cover and allow the mixture to steep for 20 minutes.
  4. Strain the mixture through fine sieve set over a clean saucepan/bowl. Press the almonds to extract maximum.
  5. Dissolve the rice flour in the remaining 1/2 cup milk, mix well add it to the almond flavored liquid and place the pan of low heat.
  6. Keep stirring, allow the mixture to simmer for 15 minutes or until the custard thickens enough to coat the spoon lightly.
  7. Turn off the flame and add the rose water, if using. Mix well.
  8. Once again strain through a fine sieve and immediately spoon the custard in 6 individual dessert bowls.
  9. Chill in the refrigerator for about 1 hour.
  10. Just before serving garnish with pomegranate arils and slivered nuts.
  11. Serve chill.

Notes

Do not discard the almond paste that is left after sieving. I used in to top my dalia porridge.