This is a print preview of "Afgan Almond Pudding (Firnee)" recipe.

Afgan Almond Pudding (Firnee) Recipe
by Global Cookbook

Afgan Almond Pudding (Firnee)
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  Servings: 6

Ingredients

  • 3 c. (750 ml) lowfat milk
  • 1/3 c. (80 ml) sugar
  • 1/2 c. (125 ml) cornstarch (cornflour)
  • 1/4 c. (60 ml) cool water
  • 1/2 c. (125 ml) minced blanched almonds
  • 1/2 tsp (2 ml) grnd cardamom
  • 1/4 tsp (1 ml) grnd saffron (optional, may substitute turmeric)
  • 1/4 c. (60 ml) finely minced pistachio nuts

Directions

  1. Combine 2 1/2 c. (625 ml) of the lowfat milk and the sugar in a saucepan over moderate heat, stirring to dissolve the sugar. Mix the remaining lowfat milk, cornstarch and water together and stir into the hot lowfat milk. Add in the almonds and stir constantly till the mix comes to a boil.
  2. Reduce the heat, add in the cardamom and optional saffron, and simmer gently for 5 min, stirring frequently. Pour into 6 to 8 individual serving bowls and garnish with minced pistachios. Serve chilled or possibly at room temperature.
  3. Serves 6 to 8.