Andalusian quince pudding

This is a recipe for a starch pudding (similar in texture to a flummery), known as fālūdhaj (فالوذج), which is Persian in origin. First, you need to make some almond milk by crushing (sweet) almonds, adding water and straining the liquid through a fine-meshed sieve, ‘until it becomes like milk.’ In terms of fruit, you can use the juice of pomegranate, apples, pears, gourd, or quince. After bringing the juice to a boil over a gentle fire, add starch until you obtain the required consistency. The 13th-century anonymous author must have been quite partial to this dish since he called it wondrous (عجيب, ‘ajīb)!

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