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Almond and Cardamom Cream Pudding

 

46

Yield

6

servings

Prep

5

min

Cook

20

min

Ready

25

min

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

3 cups milk
1 pinch salt
*
cup sugar
granulated
½ cup cornstarch
¼ cup water
cold
½ cup almonds
slivered, blanched
*
¼ teaspoon cardamom seeds
ground
*
¼ teaspoon saffron threads
pounded
*
¼ cup pistachio nuts
finely chopped, blanched

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 16728% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 51mg 2%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 2%
Sugars g
Protein 12g
Vitamin A 5% Vitamin C 1%
Calcium 16% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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