Almond and Cardamom Cream Pudding

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25 minutes Prep: 5 minutes Cook: 20 minutes
167 calories per serving view nutrition facts
6 servings suggest servings

Ingredients

3cups milk
1pinch salt
1/3cup sugar granulated
1/2cup corn flour
1/4cup water cold
1/2cup almonds slivered, blanched
1/4teaspoon cardamom seeds ground
1/4teaspoon saffron threads pounded
1/4cup pistachio nuts finely chopped, blanched

Directions

Put all but 1/2 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 1/4 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.

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I made these chocolate chip waffles this morning, they turned out golden brown and crispy, and they were delicious, I just read Helen's common. I totally agree with her, not only kids love them, I think everyone will love these waffles. Good recipe.