Afghanistan Firnee, Almond & Cardamom Cream Pudding

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 cups whole milk
• 1/3 cup sugar
• 1/2 cup cornstarch
• 1/4 cup cold water
• 1/2 cup blanched almond, chopped
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon saffron thread (pounded to separate the threads)
• 1/4 cup pistachio nut, finely chopped

Recipe

• 1 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.
• 2 blend the corn startch into the remaining 1/2 cup of milk add to the warm milk, stirring constantly.
• 3 add the almonds keep stirring until the mixture bubbles and thickens- use a whisk if starts to becomes lumpy.
• 4 add cardamom& saffron, cook on low for 5 minutes- keep at a slow simmer.
• 5 pour into 6-8 dishes, sprinkle with pistachio nuts arouns the edges.