Firnee (almond and cardamom cream pudding)
- Course: Puddings and custards
- Cuisine: Afghan
- Yield:
Firnee (almond and cardamom cream pudding) ingredients
- 3 c Milk
- 1 pn Salt
- 1⁄3 c Granulated sugar
- 1⁄2 c Cornflour (cornstarch)
- 1⁄4 c Cold water
- 1⁄2 c Slivered, blanched almonds
- 1⁄4 t Ground cardamom (or more)
- 1⁄4 t Saffron threads (pounded)
- 1⁄4 c Finely chopped pistachios
- -- (blanched)
Cooking Firnee (almond and cardamom cream pudding)
1. Put all but ½ cup milk into a heavy pan and add salt and sugar.
2. Put on to heat gently, stirring to dissove sugar.
3. Blend cornflour into reserved milk with the ¼ cup water and pour into warm milk, stirring constantly.
4. Add almonds and keep stirring until mixture thickens and bubbles.
5. Use a whisk if mixture becomes lumpy.
6. Add cardamom to taste and the pounded saffron.
7. Cook on low heat for 5 minutes, letting pudding simmer very gently.
8. Stiri occasionally.
9. Pour into 6 or 8 individual sweet dishes, spreading evenly.
10. Sprinkle pistachio nuts around edge of each dish.
11. To serve firnee in the traditional manner, the pudding should be poured into two plates, decorated with pistachio nuts and cut into quarters to serve in wedges.
I could not print it out.
I could not print it out. Since computer is upstairs and kitchen downstairs and rheumatic fingers to copy, it\'s somewhat of a problem. Why not make it printable? Still, I am going to try it since my friends and I are going to have an Afghani lunch for our book group (West of Kabul, East of NY - T. Ansary). I ate it in Kabul or was it Bamyan (spel.!)when I was visiting there two years ago. I liked it.
Post new comment