Desserts
Firni-e kadu (pumpkin cream)
A mild cream made with pumpkin, milk and finely ground rice, flavoured with cardamom. This comforting, slightly grainy dessert is served cold in small bowls, often during autumn and winter festivities.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Nutrition facts
374 kcal per serving
- Protein
- 11.8 g
- Carbohydrates
- 53.5 g
- Fat
- 12.3 g
- of which saturated fat
- 6.1 g
- Fiber
- 1.4 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Steam or boil the pumpkin cubes for 12 minutes until very tender, then mash them into a smooth purée.
- In a saucepan, mix the ground rice with a little cold milk to avoid lumps, then add the rest of the milk, the sugar, the cardamom and a pinch of salt.
- Cook over low heat, stirring regularly, for 20 minutes until the cream noticeably thickens.
- Stir in the pumpkin purée and rose water, simmer for 5 minutes, then pour into bowls and let cool before topping with pistachios.
Variations and tips
Roasted pumpkin version. Roast the pumpkin at 180 °C for 30 minutes before blending it for a more caramelised flavour.
More ideas
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Afghanistan
Afghanistan
Afghanistan
Afghanistan
Afghanistan
Afghanistan
Afghanistan
Afghanistan
Original Ecomely recipe.