Milk Pudding with Steamed Dried Apricots and Chopped Almonds
A classic milky pudding aromatised with orange blossom water and decorated with dried apricots, from “The North African Cook Book” by Jeff Koehler.
A classic milky pudding thickened with cornflour, palouza has a freshness to it that makes it a favourite on Ramadan evenings. This version is aromatised with orange blossom water or rose water and decorated with dried apricots softened by steaming. Allow time for the pudding to fully chill before serving.
Region: Algeria, Libya, Tunisia
Preparation Time: 5 minutes, plus cooling and chilling time Cooking Time: 30 minutes
4 tablespoons cornflour
1 litre (4¼ cups) cold full-fat milk
4–6 tablespoons sugar
1 tablespoon orange blossom water or rose water
6 dried apricots chopped almonds
Put the cornflour and milk into a large saucepan and stir to dissolve, then add the sugar and cook over a low heat, stirring constantly with a wooden spoon, until thickened, about 20 minutes. It should be light and velvety and coat the back of the spoon.
Stir in the orange blossom water, then pour into the ramekins. Leave to cool, then refrigerate for at least 2 hours until well chilled.
Bring a medium steamer pot or couscoussier to the boil with about 7.5 cm water, put the apricots into the steamer basket, snugly cover with a lid and steam until soft, 6–8 minutes.
Remove from the heat and once cool enough to handle, chop into small pieces.
Before serving, sprinkle the apricots and almonds over the top of the pudding.
This is an edited extract from “The North African Cook Book” by Jeff Koehler (Phaidon), $74.95.
This is an extract from an article that appears in print in our eighth edition, Page 118 of Winning Magazine. Subscribe to Winning Magazine today.