Afghan Cardamom Firni
Delicately scented with rosewater and cardamom, this chilled Afghan milk pudding is sheer bliss.
Ingredients
1.4L whole milk2L
5 tbsp cornflour250g
300g caster sugar1kg
1/2 tsp ground cardamom35g
1 tsp rosewater60ml
Handful flaked almonds150g
Handful shelled pistachios, chopped150g
Method
- Pour 1 cup of milk into a small bowl, add the cornstarch and whisk them well until smooth.
- Pour the rest of the milk into a non-stick saucepan, adding the sugar and cardamom (and rosewater, if desired) whilst cooking over medium heat.
- Before it starts to boil, slowly add the milk and cornstarch mixture to the pan, whisking constantly to avoid lumps. Keep stirring until the mixture increases in thickness.
- Take the pan off the heat and pour into a large shallow serving bowl. Let it cool at room temperature, and then put in the refrigerator for about 1 – 2 hours.
- Finally, sprinkle your Firni with sliced almonds and pistachios and serve!
Cost to cook
6
serves 6 ·
Mostly estimated prices. Full-pack shop cost · about £3.14 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£10.15 est. · serves 6