Sep
30
2010

how do you make cardamom pudding?

pudding makings - courtesy chispita_666 - CC-BY

Here is a fine dessert from Central Asia, mainly Afghanistan, Kazakhstan, and parts of India where it is known as Firnee, a sweet, cardamom-scented pudding that is usually reserved for holidays and special events.   And while it’s not traditional, I like to serve the pudding topped with fresh seasonal fruit such as strawberries or sliced peaches (as well as the traditional chopped pistachio).

Here is a basic recipe (source unknown):

You will need

6 tbsp. cornstarch

3 cups whole milk

½ cup heavy cream

1 cup sugar

Pinch salt

3/4 tsp. ground cardamom

1/2 cup finely chopped unsalted pistachios

1 cup sliced seasonal fruit (optional)

Mix the cornstarch with ¼ cup of the milk to form a thin paste, stirring with a fork until smooth.

Pour the remainder of the milk and cream into a saucepan and cook over high heat until simmering but not yet boiling.  Add sugar and salt and stir for about a minute or until the sugar dissolves.   Next, slowly add the cornstarch, stirring all the while.  Add the cardamom and continue to cook, stirring continuously for another 5 minutes at a low boil until the mixture thickens.

Pour the pudding into shallow bowls.  Immediately sprinkle the pistacios over the top.   If you really love the taste of cardamom, stir an extra ¼ teaspoon of it into the nuts before you top the pudding.  But remember, cardamom is a strong spice, a little goes a long way.

Refrigerate till chilled.

Between this and cardamom custard, you can impress your friends with your expertise on cardamom desserts.

How about some home-made cardamom ice cream?

For more information about Afghanistan cooking

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