Cardamom & Rose Water Custard | Firnee

If you haven’t enjoyed rose water and cardamom before, you’re in luck! The bold flavors of this Afghan Firnee are a novel delight for the western palette. Rose water and cardamom give this creamy custard an ethereal quality, while the ground nuts add a mystifying texture. Enjoy with tea and dried apricots. (Serves 4) Ingredients: 2 1/4 cup whole milk 1 cup sugar 4 Tbsp cornstarch 1 tsp ground cardamom 1 capful rosewater 2-4 Tbsp pistachios, finely ground 12 whole pistachios for garnish Method: 1. Heat milk in a small, heavy bottomed saucepan over low heat. 2. In a small cup mix cornstarch with a few tablespoons milk. Stir to create a smooth, gravy like consistency. This is called a cornstarch slurry. 3. Add cornstarch slurry, sugar, cardamom, and rose water to saucepan. Stirring constantly, heat mixture until it thickens and a few bubbles break through the surface. 4. Remove from heat and ladle into serving dishes. This recipe will fill 4 small ramekins. 5. Cover with plastic wrap, pressing lightly onto the pudding. This prevents a skin from forming on the custard. …