Serves     4-6

Ingredients

Whole milk – 2 ¼ cups, divided
Granulated sugar – ½ cup
Cornstarch – 4 Tbsp
Cardamom, ground – ½ tsp
Rosewater – 2 tsp
Pistachios, finely chopped— 2 tbsp
Pistachio, coarsely chopped – 4 tbsp
Rose petals – for garnish, optional

Equipment
Saucepan
Ramekins/individual serving bowls

Directions

1. Add 2 cups milk to a small, heavy bottomed saucepan and heat over a low setting.
2. Meanwhile, prepare cornstarch slurry by mixing the half cup of milk with the 4 Tbsp of cornstarch. Mix well so no lumps remain, and it has a smooth consistency.
3. When the milk that is being heated starts to come to a boil, reduce to simmer and add sugar, cardamom, 2 tbsp of pistachio and rose water. Stir to mix.
4. Then add the cornstarch slurry and stir with a continuous motion as it thickens and reaches a porridge like consistency. This should take only a few minutes.
5. Remove pan from stove and spoon into ramekins or individual serving bowls. Makes 4 – 6 servings.
6. Refrigerate and serve cold with the remaining pistachios and rose petals (if using) as garnish.

Country:
Afghanistan


Notes and Instructions

Recipe and photo credit: Vinola V. Munyon