| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Ethnic |
6 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 3 |
c |
Milk |
| 1 |
pn |
Salt |
| 1/3 |
c |
Granulated sugar |
| 1/2 |
c |
Cornflour, cornstarch |
| 1/4 |
c |
Cold water |
| 1/2 |
c |
Slivered blanched almonds |
| 1/4 |
t |
Ground cardamom, or more |
| 1/4 |
t |
Saffron threads, pounded |
| 1/4 |
c |
Finely chopped pistachios |
|
|
blanched |
INSTRUCTIONS
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. From: "The Complete
Middle East Cookbook" by Tess Mallos. : ISBN: 1 86302 069 1 Typed
for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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