Afgan Almond Pudding (Firnee) Recipe
Servings: 6
Ingredients
- 3 c. (750 ml) lowfat milk
- 1/3 c. (80 ml) sugar
- 1/2 c. (125 ml) cornstarch (cornflour)
- 1/4 c. (60 ml) cool water
- 1/2 c. (125 ml) minced blanched almonds
- 1/2 tsp (2 ml) grnd cardamom
- 1/4 tsp (1 ml) grnd saffron (optional, may substitute turmeric)
- 1/4 c. (60 ml) finely minced pistachio nuts
Directions
- Combine 2 1/2 c. (625 ml) of the lowfat milk and the sugar in a saucepan over moderate heat, stirring to dissolve the sugar. Mix the remaining lowfat milk, cornstarch and water together and stir into the hot lowfat milk. Add in the almonds and stir constantly till the mix comes to a boil.
- Reduce the heat, add in the cardamom and optional saffron, and simmer gently for 5 min, stirring frequently. Pour into 6 to 8 individual serving bowls and garnish with minced pistachios. Serve chilled or possibly at room temperature.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 6 servings | |
| Calories 247 | |
| Calories from Fat 88 | 36% |
| Total Fat 10.22g | 13% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 78mg | 3% |
| Potassium 340mg | 10% |
| Total Carbs 32.19g | 9% |
| Dietary Fiber 2.0g | 7% |
| Sugars 19.11g | 13% |
| Protein 8.35g | 13% |
