Afghanistan Firnee, Almond & Cardamom Cream Pudding

1. 1

   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.

2. 2

   Blend the corn startch into the remaining 1/2 cup of milk add to the warm milk, stirring constantly.

3. 3

   Add the almonds keep stirring until the mixture bubbles and thickens- Use a whisk if starts to becomes lumpy.

4. 4

   Add cardamom& Saffron, cook on low for 5 minutes- keep at a slow simmer.

5. 5

   Pour into 6-8 dishes, Sprinkle with pistachio nuts arouns the edges.

* Per serving · 4 servings · Values may vary.

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