Recipes Cuisine Middle Eastern Persian Fereni Starch Pudding 3.9 (15) 13 Reviews 3 Photos A delightful pudding that can be eaten hot or cold, during Ramadan, particularly on sohur or iftar. Adjust both the sugar and the rosewater to taste. Recipe by Zahra Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients ⅔ cup cornstarch 2 cups milk 6 whole cardamom seeds ½ cup ground almonds rosewater to taste ¼ cup white sugar, or to taste ¼ cup blanched slivered almonds Directions Dissolve cornstarch in 1 cup of cold milk. Bring remaining 1 cup milk to boil with cardamom and ground almonds. Reduce heat to medium, and whisk in cornstarch mixture. Add sugar and rosewater to taste. Allow the mixture to boil for about 3 more minutes on medium heat, stirring constantly. Remove cardamom seeds from the mixture and pour it into serving dishes. Garnish with slivered almonds and serve warm or cold. Enjoy! I Made It Print Nutrition Facts (per serving) 223 Calories 10g Fat 28g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 223 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 8% Cholesterol 7mg 2% Sodium 35mg 2% Total Carbohydrate 28g 10% Dietary Fiber 2g 7% Total Sugars 13g Protein 6g Vitamin C 0mg 1% Calcium 136mg 10% Iron 1mg 4% Potassium 237mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved