Ingredients
• Almonds,blanched and peeled Ground 24
• Rice flour 8 tablespoon
• Milk 5 cups
• Sugar 10 tablespoons
• Saffron (kesar) 1/4 teaspoon
• Green cardamom powder 1/2 teaspoon
• Almonds,slivered 10-12
• Pistachios,slivered 10-12
• Silver warq 1 sheet
Method
Blanch almonds in two cups of hot water for five minutes. Drain, peel and grind to a paste using half a cup of milk and keep it aside. Boil remaining milk, add sugar and stir till sugar dissolves. Remove a tablespoon of hot milk and add saffron to it, mix well and transfer it to boiling milk. Add almond paste and rice flour and mix well Cook, stirring continuously in order to avoid lumps, till the mixture reaches custard like consistency. Add cardamom powder and remove from heat. Cool the firni and divide it into four individual glass bowls. Garnish with almond and pistachio slivers and arrange silver varq on top. Serve chilled.
• Almonds,blanched and peeled Ground 24
• Rice flour 8 tablespoon
• Milk 5 cups
• Sugar 10 tablespoons
• Saffron (kesar) 1/4 teaspoon
• Green cardamom powder 1/2 teaspoon
• Almonds,slivered 10-12
• Pistachios,slivered 10-12
• Silver warq 1 sheet
Method
Blanch almonds in two cups of hot water for five minutes. Drain, peel and grind to a paste using half a cup of milk and keep it aside. Boil remaining milk, add sugar and stir till sugar dissolves. Remove a tablespoon of hot milk and add saffron to it, mix well and transfer it to boiling milk. Add almond paste and rice flour and mix well Cook, stirring continuously in order to avoid lumps, till the mixture reaches custard like consistency. Add cardamom powder and remove from heat. Cool the firni and divide it into four individual glass bowls. Garnish with almond and pistachio slivers and arrange silver varq on top. Serve chilled.
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