2 hours 25 minutes

    A delicious desert made with ground almonds. Sweet, nutty and perfect.


    Queensland, Australia
    2 people made this

    Serves: 8 

    • 2 x 397ml tins condensed milk
    • 2 cups (500ml) full cream milk
    • 60g demerara sugar
    • 150g ground almonds
    • 1/4 ground allspice
    • 60g ground rice
    • 80g cornflour
    • vanilla extract, to taste
    • 200ml rosewater
    • a really good handful of chopped almonds or pistachios for decoration

    Preparation:10min  ›  Cook:15min  ›  Extra time:2hours chilling  ›  Ready in:2hours25min 

    1. Combine all the ingredients (other than the vanilla extract, rosewater and the nuts for decoration) in a saucepan.
    2. Whisk over a medium heat until the mixture has thickened considerably.
    3. Remove from the heat. At this point the mixture will be quite thick, so to loosen it add the rosewater and the vanilla extract and whisk in well.
    4. Pour the mixture into espresso cups or small ramekins and sprinkle with the nuts.
    5. Allow to cool and refrigerate for at least two hours, or overnight.

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