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6 servings
suggest servings
| 3 | cups | milk | |
| 1 | pinch | salt | |
| 1/3 | cup | sugar | granulated |
| 1/2 | cup | corn flour | |
| 1/4 | cup | water | cold |
| 1/2 | cup | almonds | slivered, blanched |
| 1/4 | teaspoon | cardamom seeds | ground |
| 1/4 | teaspoon | saffron threads | pounded |
| 1/4 | cup | pistachio nuts | finely chopped, blanched |
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.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 51mg | 2% |
| Total Carbohydrate 26.0g | 9% |
| Dietary Fiber 1.0g | 2% |
| Sugars 18.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 5% | Vitamin C | 1% | |
| Calcium | 16% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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