Almond Pudding (Firnee)
3 cups (750 ml) milk
1/3 cup (80 ml) sugar
1/2 cup (125 ml) cornstarch (cornflour)
1/4 cup (60 ml) cold water
1/2 cup (125 ml) chopped blanched almonds
1/2 tsp (2 ml) ground cardamom
1/4 tsp (1 ml) ground saffron (optional, may
substitute turmeric)
1/4 cup (60 ml) finely chopped pistachio nuts
Combine 2 1/2 cups (625 ml) of the milk and the sugar in a
saucepan over moderate heat, stirring to dissolve the sugar.
Mix the remaining milk, cornstarch and water together and stir
into the warm milk. Add the almonds and stir constantly until
the mixture comes to a boil. Reduce the heat, add the cardamom
and optional saffron, and simmer gently for 5 minutes,
stirring frequently. Pour into 6 to 8 individual serving
bowls and garnish with chopped pistachios. Serve chilled or
at room temperature. Serves 6 to 8.
Bon appetit from the Chef at World Wide Recipes
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