Firnee (Almond and Cardamom Cream Pudding) - BigOven 84901

Firnee (Almond and Cardamom Cream Pudding)

Ready in 1 hour

Top-ranked recipe named "Firnee (Almond and Cardamom Cream Pudding)"

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Try this Firnee (Almond and Cardamom Cream Pudding) recipe, or contribute your own. "Desserts" and "Ethnic" are two tags used to describe Firnee (Almond and Cardamom Cream Pudding).


Ingredients

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Karen Mintzias
1 pn Salt
1/4 ts Ground cardamom; (or more)
3 c milk
1/2 c almonds; Slivered blanched
1/4 ts Saffron threads; (pounded)
1/4 c pistachios; Finely chopped, (blanched)
1/3 c Granulated sugar
1/2 c Cornflour; (cornstarch)
1/4 c Cold water

Original recipe makes 6

Servings  

Preparation

Put all but 1/2 cup milk into a heavy pan and add salt and sugar. Put on to heat gently, stirring to dissove sugar. Blend cornflour into reserved milk with the 1/4 cup water and pour into warm milk, stirring constantly. Add almonds and keep stirring until mixture thickens and bubbles. Use a whisk if mixture becomes lumpy. Add cardamom to taste and the pounded saffron. Cook on low heat for 5 minutes, letting pudding simmer very gently. Stir occasionally. Pour into 6 or 8 individual sweet dishes, spreading evenly. Sprinkle pistachio nuts around edge of each dish. 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. From: "The Complete Middle East Cookbook" by Tess Mallos. : ISBN: 1 86302 069 1 Typed for you by Karen Mintzias

Verified by stevemur
Calories Per Serving: 156 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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