About this recipe:My Moroccan mother-in-law often makes this very much loved hazelnut dessert known as Bouza. A little milk, sugar, hazelnuts and cornflour is all you need! We tend to roast and grind the hazelnuts ourselves but you can buy ground hazelnuts if you prefer. Serve with Moroccan pastries and mint tea.
250g whole hazelnuts
4 tablespoons cornflour
1 litre whole milk
5 tablespoons caster sugar
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Method Prep:20min › Cook:20min › Ready in:40min
Toast the hazelnuts in a dry pan over medium heat. Grind the nuts in a food processor or coffee grinder to obtain a fine powder.
Dissolve the cornflour in a little milk; pour the rest of the milk into a saucepan. Stir in the sugar and ground hazelnuts. Cook over low heat, stirring constantly.
When the cream coats the spoon, pour into a serving dish and refrigerate. Stir the bouza every 15 minutes, until cool, to avoid the formation of a skin on the surface.