Afghanistan Firnee Almond Cardamom Cream Pudding
Indulge in the rich, aromatic flavors of Afghanistan with this creamy Firnee Almond Cardamom Pudding, a traditional dessert that's as elegant as it is comforting. Made with silky whole milk thickened by cornstarch and delicately sweetened with sugar, this creamy pudding is elevated by the warm, exotic notes of cardamom and a hint of rosewater for an optional floral twist. Blanched almonds add subtle nuttiness, while a garnish of chopped pistachios, almond slices, and a sprinkle of ground cinnamon gives this dessert its signature appeal. Perfect for a dinner party or a quiet evening treat, this easy-to-make dessert requires just 10 minutes of prep and a short cooking time, offering simplicity without sacrificing indulgence. Serve it chilled to fully savor its luscious texture and aromatic spices—a true celebration of Afghan culinary tradition.
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Recipe Information
Ingredients
- 4 cups Whole milk
- 0.5 cups Granulated sugar
- 4 tablespoons Cornstarch
- 0.25 cups Cold water
- 1 teaspoon Ground cardamom
- 0.25 cups Blanched almonds
- 1 teaspoon Rosewater (optional)
- 2 tablespoons Pistachios (chopped, for garnish)
- 2 tablespoons Almond slices (for garnish)
- 0.25 teaspoons Ground cinnamon (for garnish)
Instructions
In a medium-sized saucepan, heat the milk over medium heat until it begins to steam. Do not let it boil.
While waiting for the milk to heat, dissolve the cornstarch in the cold water, making sure there are no lumps.
Once the milk is steaming, reduce the heat to medium-low and slowly add the dissolved cornstarch, stirring constantly with a whisk to prevent lumps.
Add the sugar and ground cardamom to the milk mixture. Continue stirring until the mixture starts to thicken, about 10-12 minutes.
Once the pudding reaches a creamy, thick consistency, stir in the blanched almonds and rosewater (if using). Cook for another 2-3 minutes, stirring constantly.
Remove the saucepan from the heat and pour the pudding into individual serving bowls or a large serving dish.
Allow the pudding to cool to room temperature, then chill in the refrigerator for at least 1-2 hours to set.
Before serving, garnish the pudding with chopped pistachios, almond slices, and a light sprinkle of ground cinnamon.
Serve chilled and enjoy this creamy, aromatic Afghan dessert!
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 377 mg | 16% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 148.8 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1343 mg | 103% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1837 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
