Ingredients:
10 fluid ounces fresh milk
1 1/2 ounces rice flour
1 tablespoon ground almonds
1 (14 ounce) cans evaporated milk
2 ounces sugar
1 tablespoon rose water
1 teaspoon ground cardamom
1 ounce flaked almonds
1 ounce pistachios, lightly crushed
1 ounce dried apricots, finely chopped
Directions:
Put the fresh milk into a heavy-based saucepan over a medium heat.
Mix the ground rice and ground almonds together and sprinkle evenly over the milk.
Bring the milk to the boil, stirring frequently.
Add the evaporated milk and sugar, stir and cook over a low heat for 6-8 minutes.
Remove from the heat and allow the mixture to cool-stirring occasionally to prevent a skin forming on top.
Stir in the rosewater and the ground cardamon.
Reserve a few almonds, pistachios, and apricots for garnish, and stir the remaining ones into the pudding.
Transfer the firni into a serving dish and top with the reserved fruit and nuts.
Serve hot or cold.
Servings: 6-8
Time preparation: 10 min.
Time total: 25 min.