Low fat milk, 350 ml; corn flour, 1 tbsp; jaggery, 1 ½ tbsp; egg white, 2; almond essence, ½ tbsp; almonds, 7; salt, a pinch
Mix corn flour with 2 tbsp low fat milk. Boil the remaining milk and turn off the flame once done. Add the corn flour mixture to the boiled milk. Heat the mixture again and keep stirring. Once the milk is thick, remove it from the stove and mix the jaggery in it.
Beat egg whites and keep separately. Add almond essence and salt to the egg white, and whip the mixture until it is thick and glossy. Gently pour this into the warm milk mixture and pour into an ovenfriendly baking dish. Place the dish with the mixture in a larger bowl with water filled up to half an inch around the baking dish. Bake the pudding at 350°F for 25 minutes. The pudding can be served hot or even after chilling it for 2-3 hours. Before serving, garnish with almond slivers.