Since traditional zgougou powder is hard to find in Turkey, this recipe uses ground pine nuts for a velvety, nutty pudding with a similar character. Prepared for Mawlid al-Nabi, this Tunisian dessert is served in individual bowls with whipped cream and a nut garnish.
Lightly toast the pine nuts in a dry pan, then blend them into a fine powder.
Simmer the pine nut powder with the water in a saucepan. Add the sugar and the starch mixed with a little water, then cook, stirring constantly, for 35 minutes, until thick like pudding.
Divide the pudding among small serving bowls while it is hot.
Refrigerate the bowls for at least 4 hours (240 minutes), until the pudding is firm. Before serving, garnish with whipped cream, chopped almonds, pistachios, and raisins.
Stir constantly with a wooden spoon while the mixture simmers so it does not stick to the bottom. Pour the pudding into the molds while hot; the surface will not stay smooth if it cools first. Allergens: tree nuts (pine nuts, almonds, pistachios) and dairy (cream).
Tarifte yazan 4 saat yerine 2 saat bekletip misafirlere servis ettim, ortası hâlâ akışkandı ve kaşıkla alırken tamamen dağıldı. Bir sonraki denememde soğutucuda tam süresini bekleyip erkenden açmayacağım.
4 saatlik bekleme nişastanın tam olarak bağlanması için gerekli, erken açtığınızda merkez akışkan kalır. Kaselerin kalınlığına göre bazen biraz daha uzun sürebilir, kenarları sıkılaşana kadar beklemenizi öneririm.
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