Recipe - Firnee (Almond And Cardamom Cream Pudding)

Karen Mintzias
3 cup Milk
1 pn Salt
1/3 cup Granulated sugar
One half cup Cornflour (cornstarch)
One fourth cup Cold water
One half cup Slivered blanched almonds
One fourth teaspoon Ground cardamom (or more)
One fourth teaspoon Saffron threads (pounded)
One fourth cup Finely chopped pistachios
(blanched)

Put all but One half cup milk into a heavy pan and add salt and sugar. Put on to
heat gently, stirring to dissove sugar. Blend cornflour into reserved milk
with the One fourth cup water and pour into warm milk, stirring constantly. Add
almonds and keep stirring until mixture thickens and bubbles. Use a whisk
if mixture becomes lumpy. Add cardamom to taste and the pounded saffron.
Cook on low heat for 5 minutes, letting pudding simmer very gently. Stir
occasionally.

Pour into 6 or 8 individual sweet dishes, spreading evenly. Sprinkle
pistachio nuts around edge of each dish. To serve firnee in the traditional
manner, the pudding should be poured into two plates, decorated with
pistachio nuts and cut into quarters to serve in wedges.

From: "The Complete Middle East Cookbook" by Tess Mallos.
: ISBN: 1 86302 069 1 Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini