Recipe by Bergy
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
Top Review by peabean26
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.
Too bad, because it's a great dessert, but this recipe ruins it with the corn starch.
- 3 cups whole milk
- 1⁄3 cup white 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
Directions See How It's Made
- 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.