If you haven’t enjoyed rose water and cardamom before, you’re in luck! The bold flavors of this Afghan Firnee are a novel delight for the western palette. Rose water and cardamom give this creamy custard an ethereal quality, while the ground nuts add a mystifying texture. Enjoy with tea and dried apricots. (Serves 4)
| Servings | Prep Time |
| 4 people | 5 minutes |
| Cook Time | Passive Time |
| 15 minutes | 1 hour |
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If you haven’t enjoyed rose water and cardamom before, you’re in luck! The bold flavors of this Afghan Firnee are a novel delight for the western palette. Rose water and cardamom give this creamy custard an ethereal quality, while the ground nuts add a mystifying texture. Enjoy with tea and dried apricots. (Serves 4)
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Ingredients
- 2 1/4 cup milk , whole
- 1 cup sugar
- 4 Tbsp cornstarch
- 1 tsp ground cardamom
- 1 capful rosewater
- 2-4 Tbsp pistachios , finely ground
Garnish
- 12 whole pistachios , for garnish
Servings: people
Units:
Instructions
- Heat milk in a small, heavy bottomed saucepan over low heat.
- In a small cup mix cornstarch with a few tablespoons milk. Stir to create a smooth, gravy like consistency. This is called a cornstarch slurry.
- Add cornstarch slurry, sugary, cardamom, and rose water to saucepan. Stirring constantly, heat mixture until it thickens and a few bubbles break through the surface – about 5-10 minutes.
- Remove from head and ladle into serving dishes. This recipe will fill 4 small ramekins.
- Cover with plastic wrap, pressing lightly onto the pudding. This prevents a skin from forming on the custard.
- Refrigerate and cool completely – for at least an hour.