Cardamom Pudding with Pistachios

By  Humaira and Katie

  

Firnee is a sweet, cardamom-scented Afghan pudding that is usually reserved for holidays and special events.  When Humaira visited her native country a couple of years ago as part of her work for Afghan schools, she was honored at a number of dinners.  Inevitably, firnee was paraded out at the end of each of these occasions with a special kind of pride.  Each hostess would put her own personal “stamp” on the dish -- rose water in one, nuts in another – giving each firnee its own unique flavor. 

  

 

Our personal favorite is a firnee that is gently scented with cardamom and topped with chopped pistachios.   And although it’s not traditional, we like to serve the dish topped with fresh seasonal fruit such as raspberries.  The photos reflect a traditional firnee and one decorated with fresh fruit. 

  

 

Cardamom Pudding with Pistachios

Firnee

6 tbsp. cornstarch

3 cups whole milk

½ cup heavy cream

1 cup sugar

Pinch salt

3/4 tsp. ground cardamom

1/2 cup finely chopped unsalted pistachios (or almonds)

1 cup raspberries, blueberries or sliced strawberries (optional)

  

In a small bowl mix the cornstarch with ¼ cup of the milk to form a thin paste, stirring with a fork until smooth.  Pour the remainder of the milk and the cream into a medium-size saucepan and cook over high heat until simmering but not yet boiling.  Add the sugar and salt and stir for about a minute until the sugar dissolves.   Next, add the cornstarch mixture in a steady stream, stirring all the while.  Add the cardamom and continue to cook, stirring continuously, another 5 minutes at a low boil until the mixture thickens. 

  

 

Pour the pudding into a shallow bowl.   Immediately sprinkle the nuts over the top of the firnee.   If you really love the taste of cardamom, stir an extra ¼ teaspoon of it into the nuts before you top the pudding. 

  

Refrigerate until chilled through, at least 2 hours.  You can make the firnee a day ahead of time.  Serve with fresh berries when they are in season for a splash of color.

  

Serves 4 to 6

  

Note:  if you want more texture, stir an additional ¼ cup of pistachios into the pudding before you

pour it in the dish.

  

Afghanistan, Afghanistani, Afghan , Afghani, Afghan Food, Afghan Cooking, Afghan Recipes, Afghan women, Afghan Culture, Kabul, Kebab, Middle Eastern Food, Flat Bread, Bolani, Nan, pomegranate, Afghan Spices, Afghan Restaurants

  

  

Traditional style with just pistachios

 

 

 

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Comments

[Setarra Smith]

i love this recipe because i tried it at home and made firnee and its so deliciouse i loved
:D :D :D
soooooooooooooooooooooooooooooooooooooooooooo
delicoiuse
love this recipe

[Emma Lalah]

Oooh mazadaar yumiie! I Loove Firni:D Please Lutfan will u tell me how to make Maleeda and Aleem..I would Love to have with chai it's my favorites afghan sweets. Thnxs for your amazing blog! Khuda Hafeez

[sony]

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give thanks to ALLAH for the food that you are eating.

[Humaira]

The pudding will thicken similar to a chocolate or vanilla pudding. Good luck!

[UmmBinat]

Please can you let me know how the final texture is supposed to be. Will it be a bit liquidy or fully thick? Thanks

[Humaira]

Shamla, how are you? Well, if the experts loved it then it has passed the test. We all miss you.
xoxo

[- Shamla from Singapore -]

I tried this for this year's Mother's Day gathering of all my aunts - and it was an AWESOME hit! :)

Yummmaaaalicious!

[Carolyn Jung]

I can almost smell the fragrance of this through the computer screen. I love all things cardamom.

[Robin M.]

I think my husband will love this.