Firni
A delicate Afghan milk custard scented with cardamom and rose water, served cold.
A DISH WITH A STORY
Firni is a familiar finish to Afghan meals and a favorite for Ramadan, Eid, and celebrations. It is simple enough for a weeknight but becomes festive with pistachios and a light floral scent.
INGREDIENTS
6 servings- 4 cupswhole milkdivided
- ½ cupcornstarch
- ½ cupsugar
- 1 tspground cardamom
- 1 tbsprose wateroptional
- ¼ cupchopped pistachios
- 1 tbspdried rose petalsoptional
METHOD
- 01
Whisk 1 cup cold milk with the cornstarch until completely smooth.
- 02
Warm the remaining milk and sugar in a saucepan over medium heat, stirring until the sugar dissolves.
- 03
Whisk in the cornstarch mixture. Cook, stirring constantly, for 6–9 minutes until thick enough to coat the whisk.
- 04
Remove from the heat and stir in cardamom and rose water.
- 05
Pour into six shallow bowls. Cool for 20 minutes, then refrigerate for at least 3 hours.
- 06
Garnish with pistachios and rose petals just before serving.
THREE DETAILS THAT MATTER
- 1
Dissolve cornstarch only in cold milk to prevent lumps.
- 2
The pudding thickens further as it chills.
- 3
Use rose water sparingly so cardamom remains the main aroma.
