Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1/2 c Slivered blanched almonds
3 c Milk 1/4 ts Ground cardamom (or more)
1 pn Salt 1/4 ts Saffron threads (pounded)
1/3 c Granulated sugar 1/4 c Finely chopped pistachios
1/2 c Cornflour (cornstarch) -- (blanched)
1/4 c Cold water

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

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