Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 c Milk
- 1 pinch Salt
- 1/3 c Granulated sugar
- 1/2 c Cornflour (cornstarch)
- 1/4 c Cold water
- 1/2 c Slivered blanched almonds
- 1/4 ts Ground cardamom (or more)
- 1/4 ts Saffron threads (pounded), can be omitted
- 1/4 c Finely chopped pistachios (blanched)
Directions
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.
Category:Afghan Recipes
Category:Afghan Desserts