Food recipes
Firni (Afghan Custard)
Firni (Afghan Custard) Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d cornstarch sugars, granulated spices, cardamom nuts, almonds nuts, pistachio nuts, raw Directions: Pour about 1/2 cup of t...
Firni (Afghan Custard)
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
sugars, granulated
spices, cardamom
nuts, almonds
nuts, pistachio nuts, raw
Directions:
Pour about 1/2 cup of the milk into a small bowl, and the rest into a medium saucepan.
Whisk the cornstarch with the milk in the bowl until smooth, and then add it to the milk in the saucepan.
Whisk in the sugar and cardamom.
Cook over medium-high heat, whisking constantly to avoid lumps and it sticking to the bottom, until its gently bubbling and thick like cream of wheat, for 4 to 6 minutes.
Stir in the almonds.
Continue to whisk for 2 more minutes.
Take off the heat and pour into a totally dry 9-inch diameter and 3 1/2-inch deep serving bowl (it fills halfway).
Let cool for about 30 minutes at room temperature.
Then put in the refrigerator and chill until soft but firm, about 1 1/2 hours.
Sprinkle with ground pistachios and serve.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
sugars, granulated
spices, cardamom
nuts, almonds
nuts, pistachio nuts, raw
Directions:
Pour about 1/2 cup of the milk into a small bowl, and the rest into a medium saucepan.
Whisk the cornstarch with the milk in the bowl until smooth, and then add it to the milk in the saucepan.
Whisk in the sugar and cardamom.
Cook over medium-high heat, whisking constantly to avoid lumps and it sticking to the bottom, until its gently bubbling and thick like cream of wheat, for 4 to 6 minutes.
Stir in the almonds.
Continue to whisk for 2 more minutes.
Take off the heat and pour into a totally dry 9-inch diameter and 3 1/2-inch deep serving bowl (it fills halfway).
Let cool for about 30 minutes at room temperature.
Then put in the refrigerator and chill until soft but firm, about 1 1/2 hours.
Sprinkle with ground pistachios and serve.