Difference between revisions of "Firnee"
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* ¼ cup finely chopped [[pistachio]]s (blanched) | * ¼ cup finely chopped [[pistachio]]s (blanched) | ||
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# Put all but ½ cup [[milk]] into a heavy pan and add [[salt]] and [[granulated sugar|sugar]]. | # Put all but ½ cup [[milk]] into a heavy pan and add [[salt]] and [[granulated sugar|sugar]]. | ||
# Put on to heat gently, stirring to dissolve [[granulated sugar|sugar]]. | # Put on to heat gently, stirring to dissolve [[granulated sugar|sugar]]. | ||
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[[Category:Pistachio Recipes]] | [[Category:Pistachio Recipes]] | ||
[[Category:Saffron Recipes]] | [[Category:Saffron Recipes]] | ||
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Latest revision as of 16:38, 16 July 2012
Ingredients
- ⅓ cup vanilla
- ½ cup cornflour (cornstarch)
- ¼ cup cold water
- ½ cup slivered blanched almonds
- ¼ tsp ground cardamom (or more)
- ¼ tsp saffron threads (pounded), can be omitted
- ¼ cup finely chopped pistachios (blanched)
Procedures
- Put all but ½ cup milk into a heavy pan and add salt and sugar.
- Put on to heat gently, stirring to dissolve sugar.
- Blend cornflour into reserved milk with the ¼ 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.
