Afghanistan Firnee, Almond & Cardamom Cream Pudding

May 22, 2023May 22, 20230 1

Afghanistan Firnee, Almond & Cardamom Cream Pudding that is rich and creamy

by The Chefin Dessert

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

358

Sugar

28g

Fat

15g

Afghanistan Firnee is a traditional Afghan dessert, which is believed to be originated from Persia. The cream pudding consists of cardamom and almond flavors, topped with pistachio nuts. Many Afghans prepare this dish during Ramadan to break the fast. It's also popular during special occasions and family gatherings. It is usually served chilled and is enjoyed by all ages.

Instructions

1.	In a pot, heat the milk and sugar until simmering.
2.	Dissolve the cornstarch in the cold water, making sure there are no lumps.
3.	Add the cornstarch mixture to the milk and whisk continuously on a low heat for 10-15 minutes, until the mixture thickens.
4.	Add the chopped almonds, ground cardamom, and saffron threads to the pudding, and mix well.
5.	Pour the mixture into serving dishes and let it cool to room temperature.
6.	Before serving, top each serving with chopped pistachio nuts. Serve chilled.

PROS

Afghanistan Firnee is a delicious dessert that is simple to make and uses a few ingredients.
It’s rich and creamy, with a lovely texture.
The flavors of the cardamom and almonds complement each other, making it a perfect ending for any meal.

CONS

This dessert is high in calories and sugar, so it should be enjoyed in moderation as part of a balanced diet.

The preparation time can be a little long, making it a time-consuming process to prepare.

HEALTH & BENEFITS

While this dessert may not have many health benefits, the almonds in the recipe contain healthy fats, proteins, and vitamin E that are great for skin health. Cardamom has anti-inflammatory properties that are good for digestion and can help in reducing inflammation.

	3 cups whole milk
	1/3 cup white sugar
	1/2 cup cornstarch
	1/4 cup cold water
	1/2 cup blanched almond , chopped
	1/2 teaspoon ground cardamom
	1/4 teaspoon saffron thread ( pounded to separate the threads )
	1/4 cup pistachio nut , finely chopped