Afghanistan Firnee, Almond & Cardamom Cream Pudding

"This is a delicious dessert but you may want to cut back a bit on the cardamom if you are not used to the flavor. To serve Firnee in the traditional manner, the pudding should be poured into two plates, decorat with the pistachio nuts and cut into wedges. This recipe is from "The Middle East Cookbook" By Tess Mallos"
 
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Ready In:
30mins
Ingredients:
8
Serves:
6-8
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ingredients

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directions

  • Put 2 1/2 cups milk in a saucepan, add sugar and a pinch of salt heat slowly, stir to dissolve the sugar, Heat until warm.
  • Blend the corn startch into the remaining 1/2 cup of milk add to the warm milk, stirring constantly.
  • Add the almonds keep stirring until the mixture bubbles and thickens- Use a whisk if starts to becomes lumpy.
  • Add cardamom& Saffron, cook on low for 5 minutes- keep at a slow simmer.
  • Pour into 6-8 dishes, Sprinkle with pistachio nuts arouns the edges.

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Reviews

  1. Way too much corn starch! The pudding came out like glue! The flavor is right for firnee, but the texture is all wrong. I would cut the corn starch down to 1/8 of a cup or less. <br/><br/>Too bad, because it's a great dessert, but this recipe ruins it with the corn starch.
     
  2. This is a comforting, nice, not too sweet pudding which DH, DD (toddler) and I ate warm. I love cardamom it's my favorite spice especially in sweets so of course I used the full amount. I used mostly rice milk and a little homemade almond milk I wanted to use up in place of the whole milk the first time and all rice milk the second time, both being good. I used a little less sugar than called for. Instead of cornstarch I used tapioca flour in equal amounts (It works the same), this was to be corn free. I used sliced blanched almonds rather than chopped as it was what I had on hand and they worked well and I would do so again. I did not cook it as long as stated after stirring in the saffron and cardamom. The chopped pistachios look nice on top. I served this as part of suhoor (breakfast before sunrise during Ramadan) I will definitely make this again.
     
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Tweaks

  1. This is a comforting, nice, not too sweet pudding which DH, DD (toddler) and I ate warm. I love cardamom it's my favorite spice especially in sweets so of course I used the full amount. I used mostly rice milk and a little homemade almond milk I wanted to use up in place of the whole milk the first time and all rice milk the second time, both being good. I used a little less sugar than called for. Instead of cornstarch I used tapioca flour in equal amounts (It works the same), this was to be corn free. I used sliced blanched almonds rather than chopped as it was what I had on hand and they worked well and I would do so again. I did not cook it as long as stated after stirring in the saffron and cardamom. The chopped pistachios look nice on top. I served this as part of suhoor (breakfast before sunrise during Ramadan) I will definitely make this again.
     

RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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