Afghan Firnee Recipes

Steps:

• Pour about 1/2 cup of the milk into a small bowl, and the rest into a medium saucepan. Whisk the cornstarch with the milk in the bowl until smooth, and then add it to the milk in the saucepan. Whisk in the sugar and cardamom. Cook over medium-high heat, whisking constantly to avoid lumps and it sticking to the bottom, until it's gently bubbling and thick like cream of wheat, for 4 to 6 minutes. Stir in the almonds. Continue to whisk for 2 more minutes. Take off the heat and pour into a totally dry 9-inch diameter and 3 1/2-inch deep serving bowl (it fills halfway). Let cool for about 30 minutes at room temperature. Then put in the refrigerator and chill until soft but firm, about 1 1/2 hours.
• Sprinkle with ground pistachios and serve.

Steps:

• Mix the cornstarch with enough milk to make a smooth paste.
• Heat remaining milk until hot, but not boiling.
• Add the sugar, whisking constantly (very important to the end result!), and add the cardamom seeds.
• When the milk is hot and the sugar is completely dissolved, slowly add the cornstarch paste, again, whisking constantly.
• Bring the mixture to a boil, lower heat and simmer for 3-4 minutes.
• Pour into a serving dish and sprinkle pistachio over top.

Steps:

• Put 2 1/2 cups milk in a saucepan, add sugar and a pinch of salt heat slowly, stir to dissolve the sugar, Heat until warm.
• Blend the corn startch into the remaining 1/2 cup of milk add to the warm milk, stirring constantly.
• Add the almonds keep stirring until the mixture bubbles and thickens- Use a whisk if starts to becomes lumpy.
• Add cardamom& Saffron, cook on low for 5 minutes- keep at a slow simmer.
• Pour into 6-8 dishes, Sprinkle with pistachio nuts arouns the edges.