Almond and Cardamom Cream Pudding

Yields:	6 servings
Rate this Recipe

	Preparation	5 minutes
	Cooking	20 minutes
	Ready In	25 minutes

Ingredients

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

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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Member Review

Boston Baked Beans For 3 1/2 Qt. Crockpot

This is really an old fashioned taste for baked beans, the only thing I changed was I used dark corn syrup instead of molasses. That is because my family likes that better than molasses and I use that instead of molasses all the time and in all my recipes, always have ever sence I realized that it taste just like it except a milder version.

Reviewed by whiteswan

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