Almond & Cardamom Cream Pudding
Submitted by hkjudy
Silky Middle Eastern milk pudding with slivered almonds, cardamom, and saffron. Elegant chilled dessert (firnee) garnished with bright green pistachios.
YIELD
6 servingsPREP
5 minCOOK
20 minREADY
25 minThis Persian-inspired pudding gets its luxurious texture from cornstarch-thickened milk sweetened with just enough sugar to balance the floral notes.
Saffron threads add golden color and subtle earthiness while ground cardamom provides warm, citrusy perfume.
Slivered almonds stud the creamy base, with bright green pistachios arranged around the edge of each dish for a jewel-like presentation.
Pro Tips
- Pound saffron threads before adding to release more color and flavor
- Whisk constantly while adding the cornstarch slurry to prevent lumps
- Simmer gently for the full 5 minutes after thickening to cook out any starchy taste
- Serve in wedges from a plate for traditional Persian presentation or in individual dishes for easier serving
Ingredients
Directions
Put all but ½ 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 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.
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