Ingredients for Afghanistan Firnee Almond Cardamom Cream Pudding
- 3 cups Whole Milk
- 1/2 cup White Sugar
- 1/4 cup Cornstarch
- 0 Cold Water
- 1/2 cup Blanched Almond (slivered)
- 1/2 teaspoon Ground Cardamom
- 1 pinch Saffron Thread
- Generous amount Pistachio Nut (chopped, for garnish)
- 1 pinch Salt
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How to Make Afghanistan Firnee Almond Cardamom Cream Pudding
- In a medium saucepan, gently heat 2 1/2 cups of milk with 1/2 cup granulated sugar and a pinch of salt. Stir until the sugar is fully dissolved.
- In a separate bowl, whisk together 1/2 cup milk and 1/4 cup cornstarch until smooth. Gradually whisk this mixture into the warm milk in the saucepan, ensuring no lumps form.
- Add 1/2 cup slivered almonds to the saucepan. Continue whisking constantly until the mixture comes to a gentle boil and thickens into a creamy pudding.
- Stir in 1/2 teaspoon ground cardamom and a pinch of saffron threads. Reduce heat to low and simmer for 5 minutes, stirring occasionally, to allow the flavors to meld.
- Pour the Firnee into 6-8 small serving dishes or ramekins. Garnish generously with chopped pistachios around the edges before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
72g
Fat
15g
Carbs
10g
