Paleo Pakistani Firni: An Exquisite, Gluten-Free Dessert Experience

Allergens

Tree Nuts (Almonds and Cashews)

Ingredients

• 1 cup raw almonds, soaked overnight and peeled
• 1 cup cashews, soaked overnight and peeled
• 4 cups full
• fat coconut milk
• 1/2 cup pure maple syrup
• 1 tablespoon ground cardamom
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1 teaspoon vanilla extract (optional)
• 1/2 cup raisins or dried cranberries, for garnish
• Toasted coconut flakes, for garnish
• Fresh mint leaves, for garnish

Instructions

1. a. In a high speed blender, combine the soaked and peeled almonds and cashews. Blend until you have a smooth and creamy paste. b. In a large saucepan over medium heat, combine the nut paste with 3 cups of coconut milk, maple syrup, cardamom, cinnamon, and salt. Stir continuously to prevent burning. Cook for about 10 minutes, or until the mixture thickens slightly and coats the back of a spoon. c. Remove from heat and stir in the remaining coconut milk and vanilla extract, if using. Allow the mixture to cool slightly before transferring it to individual serving dishes. d. Refrigerate the dessert for at least 2 hours or until set. Before serving, garnish with raisins or dried cranberries, toasted coconut flakes, and fresh mint leaves.

Chef’s Insight

The combination of almonds and cashews creates a creamy, velvety texture without any dairy products.

Notes

The choice of maple syrup provides a natural sweetness and a hint of caramel flavor.