📝 About This Recipe
Firni is the quintessential Afghan custard, a silky-smooth milk pudding that has graced celebratory tables from Kabul to Herat for generations. Unlike Western custards that rely on eggs, Firni uses cornstarch to achieve a delicate, porcelain-like texture infused with the haunting aroma of freshly ground cardamom and rosewater. Topped with a vibrant emerald crust of crushed pistachios, it is a refreshing, elegant dessert that perfectly balances floral sweetness with nutty crunch.
🥗 Ingredients
The Pudding Base
- 4 cups Whole milk (full-fat milk is essential for the correct creamy consistency)
- 1/2 cup Cornstarch (also known as cornflour)
- 3/4 cup Granulated sugar (adjust slightly based on sweetness preference)
- 8-10 pieces Green cardamom pods (seeds removed and finely ground)
- 2 tablespoons Rosewater (high-quality culinary grade)
- 1 pinch Salt (to balance the sweetness)
The Garnish
- 1/2 cup Raw pistachios (unsalted, finely crushed or slivered)
- 2 tablespoons Slivered almonds (optional, for added texture)
- 1 teaspoon Dried rose petals (culinary grade, for a beautiful finish)
- 1/4 teaspoon Ground cardamom (for a final dusting)
👨🍳 Instructions
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1
In a small mixing bowl, whisk together 1 cup of the cold milk with the 1/2 cup of cornstarch until perfectly smooth with no lumps. Set this slurry aside.
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2
Pour the remaining 3 cups of milk into a heavy-bottomed saucepan or pot. Add the sugar and a pinch of salt.
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3
Place the saucepan over medium heat and bring the milk to a gentle simmer, stirring occasionally to ensure the sugar dissolves completely.
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4
Once the milk begins to simmer, give your cornstarch slurry another quick whisk (as it settles at the bottom) and slowly pour it into the hot milk while whisking the pot constantly.
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5
Reduce the heat to medium-low. Continue to cook the mixture, whisking or stirring continuously with a wooden spoon for about 8-10 minutes.
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6
The mixture is ready when it thickens to a consistency that coats the back of a spoon heavily—it should look like a thick, glossy cream.
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7
Remove the pot from the heat. Stir in the freshly ground cardamom seeds and the rosewater. Adding these at the end preserves their delicate volatile oils and fragrance.
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8
Immediately pour the hot pudding into a large shallow serving dish or individual glass ramekins. The traditional Afghan way is to use a large, flat circular platter.
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9
Gently tap the dishes on the counter to level the surface and remove any trapped air bubbles.
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10
Let the Firni sit at room temperature for about 15-20 minutes until a slight 'skin' forms on the surface. This skin will support the weight of the garnishes.
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11
Generously sprinkle the crushed pistachios and slivered almonds over the top. Traditionally, the pistachios are concentrated in the center or spread to the edges in a decorative pattern.
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12
Finish with a light dusting of extra ground cardamom and a few dried rose petals for a pop of color.
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13
Cover the dishes loosely with plastic wrap (ensure it doesn't touch the surface) and refrigerate for at least 2-3 hours, or until completely chilled and set.
💡 Chef's Tips
Always use whole milk for the richest mouthfeel; skim milk will result in a thin, watery pudding. Freshly grind your cardamom seeds from the pods right before using for a significantly better aroma than pre-ground powder. Stir constantly while thickening to prevent the cornstarch from scorching at the bottom of the pan. If your pudding ends up with lumps, simply pass it through a fine-mesh sieve before pouring it into the serving dishes. Do not add the rosewater while the milk is boiling vigorously, as it can turn slightly bitter; always add it off the heat.
🍽️ Serving Suggestions
Serve chilled alongside a hot cup of Afghan saffron tea or green tea. Pair with fresh seasonal fruits like sliced mango or pomegranate seeds for a modern twist. Accompany with 'Gosh-e-Fil' (Elephant Ear pastries) for a traditional festive dessert spread. Serve in small glass bowls to showcase the beautiful contrast between the white pudding and green pistachios. Enjoy as a light, cooling finish after a heavy meal of Kabuli Pulao and Lamb Kebabs.