Afgan Almond Pudding (Firnee) Recipe

1. 1

   Combine 2 1/2 c. (625 ml) of the lowfat milk and the sugar in a saucepan over moderate heat, stirring to dissolve the sugar.

2. 2

   Mix the remaining lowfat milk, cornstarch and water together and stir into the hot lowfat milk.

3. 3

   Add in the almonds and stir constantly till the mix comes to a boil.

4. 4

   Reduce the heat, add in the cardamom and optional saffron, and simmer gently for 5 min, stirring frequently.

5. 5

   Pour into 6 to 8 individual serving bowls and garnish with minced pistachios.

6. 6

   Serve chilled or possibly at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.