Description
Zgougou pudding is a rich and creamy dessert made with Aleppo pine seeds, offering a nostalgic flavor and delightful textural contrast with silky custard and nutty topping.
Ingredients
Scale
- 200 g Aleppo pine seeds (zgougou kernels; or raw pine nuts)
- 500 ml water (for blanching/boiling the seeds)
- 1,000 ml whole milk
- 150 g granulated sugar
- 50 g cornstarch (about 6 tbsp), sifted
- 1 tsp (5 ml) pure vanilla extract
- 60 g mixed toasted nuts (almonds and pistachios), roughly chopped, for garnish
- 1 tsp rose water or orange blossom water (optional)
- A pinch of ground cinnamon or crushed cardamom for sprinkling (optional)
Instructions
- In a pot, boil water and add Aleppo pine seeds to make a paste. Simmer for 10–15 minutes until very soft, then drain and blend into a smooth paste.
- In another pot, heat the milk and sugar over medium heat until the sugar is dissolved and the mixture is warm.
- In a small bowl, whisk the cornstarch with cold milk to create a slurry, then slowly pour into the warm milk while whisking continuously until thickened (about 5–8 minutes).
- Remove from heat and stir in the vanilla extract and optional flavorings.
- Layer the pine seed paste and custard in a serving dish, smoothing the top.
- Sprinkle chopped nuts and optional spices on top.
- Cover and refrigerate for at least 2–4 hours, preferably overnight, for flavors to meld and pudding to set.
Notes
For a lighter version, use 2% milk or a mix of milk and almond milk. Vegan options available with nut milk and agar instead of cornstarch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: North African
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 25g
- Sodium: 75mg
- Fat: 33g
- Saturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 12g