Recipes for milk pudding – thickened with corn or rice starch, delicately flavored with rose water and sprinkled with pistachios and/or almonds – can be found in the culinary repertoire of any nation that was once a part of the Moghul Empire.
- 4 cups of milk
- 1 cup sugar
- 1/2 cup cornstarch
- 1/2 cup alivered almonds (optional)
- 1/2 to 1 teaspoon ground cardamom
- 1/4 teaspoon saffron threads (optional)
- 1/4 cup finely chopped pistachop nuts (optional)
- 2 teaspoons of rosewater
- Put all but 1/2 cup of milk into a medium size sauce pan.
- Take the remaining 1/2 cup milk and mix with 1/2 cup of cornstarch.
- Add the milk and cornstarch mix into the pan with the rest of the milk.
- Over medium heat, stir the mixture constantly until mixture begins to thicken ( abount 10-15 minutes).
- (Optional) Add almonds and keep stirring until mixture thickens and bubbles. Use a whisk if mixture becomes lumpy.
- Add cardamom and rosewater and stir. Cook on low heat for 10 minutes, allowing the firnee to simmer gently. Stir occasionally.
- Pour into platter, spreading evenly. Sprinkle pitachio nuts and cardamom on top and around the edge of the firnee.