Instructions: Brng first 5 ingredients to a boil in a 2-quart saucepan, stirring frequently.

Add vanilla, lower hat and simmer for 5 minutes.

Dissolve kuzu in water. Add to saucepan, stirring constantly, until mixture thickens. Cook for one minute.

Turn off heat. Whisk in tahini and nutmeg.

Pour into individual serving bowls or one large bowl.

Allow to set in refrigerator, about one hour, or place in freezer for 15 to 20 minutes.

Sprinkle almonds over pudding before serving.

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