Afghanistan Firnee, Almond & Cardamom Cream Pudding

Recipe by Bergy
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READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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