the first recipe - FIRNI

Firni

10 oz fresh milk

1 ½ oz rice flour

1 tablespoon ground almond

1 can ( 14 oz) evaporated milk

3 strands saffron

2 oz sugar

1 tablespoon rose water

1 tablespoon ground cardamom

1 ounce flaked almonds

1 oz dried apricots, finely chopped

1. Put the fresh milk into a heavy-based saucepan over a medium heat.
2. Mix the ground rice and ground almonds together and sprinkle evenly over the milk.
3. Bring the milk to the boil, stirring frequently.
4. Add the evaporated milk and sugar, stir and cook over a low heat for 6-8 minutes.
5. Add the strands of saffron
6. Remove from the heat and allow the mixture to cool-stirring occasionally to prevent a skin forming on top.
7. Stir in the rosewater and the ground cardamom.
8. Reserve a few almonds, pistachios, and apricots for garnish, and stir the remaining ones into the pudding.
9. Transfer the firni into a serving dish and top with the reserved fruit and nuts.
10. Serve hot or cold.