Afghan Firnee

Name: Afghan Firnee
Yield: 4
Cuisine: Afghanistan
Ingredients: whole milk: 2 1/4 cup; granulated sugar: 1 cup; corn starch: 1/4 cup; cardamom: 1 tsp; rose water: 1 capful; pistachios: 1/2 cup; pomegranate arils: 1/2 cup

Cardamom & Rosewater Custard

Cuisine:

Afghanistan

Ingredients

2 1/4 cup whole milk
1 cup granulated sugar
1/4 cup corn starch
1 tsp cardamom
1 capful rose water
1/2 cup pistachios
crushed
1/2 cup pomegranate arils

Directions

Firnee is a sweet, cardamom-infused Afghan pudding that is usually reserved for holidays and special events, although it’s really not too hard to make. Cardamom is a staple, but from there each hostess puts his or her own personal stamp on the dish – rose water, nuts, fruits, etc. – giving each firnee its own unique flavor. I decided to use a hint of rose water, pomegranates and crushed pistachios. I really loved the subtle yet unique flavor, and thought this was the perfect dessert to cap off a heavy meal!

Steps

1 Done	Heat milk in a heavy bottomed saucepan over low heat.
2 Done	In a small cup mix cornstarch with a few tablespoons milk. Stir to create a smooth, gravy like consistency.
3 Done	Add cornstarch slurry, sugar, cardamom, and rose water to hot milk. Stirring constantly, heat mixture until it thickens and a few bubbles break through the surface - careful not to allow it to burn on the bottom.
4 Done	Remove from heat and ladle into 4 small ramekins. Cover with plastic wrap, pressing lightly onto the pudding. This prevents a skin from forming on the custard.
5 Done	Refrigerate and cool completely. Sprinkle with crushed pistachios and pomegranate arils right before serving.