Afghan Firni (Cardamom Milk Custard)

Afghan Firni (Cardamom Milk Custard)

A creamy, fragrant Afghan milk custard, subtly spiced with cardamom and often garnished with pistachios. It's a light yet satisfying dessert that's perfect for any occasion, offering a delicate balance of sweetness and spice.

Najibullah Shinwariby Najibullah Shinwari
0.0 · 0 ratings
40 min (15m prep, 25m cook)
4 servings
Middle EasternDessertVegetarianPescatarianGluten-FreeEgg-FreeSoy-FreeShellfish-FreeFish-FreeSesame-Free

Ingredients

Servings:
4
  • 4 cup Whole milk
  • 1 cup Granulated sugar (or to taste)
  • 1 cup Cornstarch
  • 1 cup Cold water
  • 1 tsp Ground cardamom
  • 1 tsp Rose water (optional, for extra fragrance)
  • 2 tbsp Pistachios (finely chopped, for garnish)
  • pinch to taste Saffron threads (optional, for garnish)

Instructions

  1. 1

    In a small bowl, whisk together the cornstarch and cold water until smooth. Set aside. This is your cornstarch slurry.

  2. 2

    In a large heavy-bottomed saucepan, combine the whole milk and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the milk is simmering gently, but not boiling.

  3. 3

    Once the milk is simmering, slowly pour in the cornstarch slurry while continuously whisking to prevent lumps. Continue to whisk constantly as the mixture thickens.

  4. 4

    Reduce the heat to low and continue to cook, stirring frequently, for another 5-7 minutes, until the mixture is thick enough to coat the back of a spoon. It should have a consistency similar to a pourable custard.

  5. 5

    Remove the saucepan from the heat. Stir in the ground cardamom and rose water (if using). Mix well to combine.

  6. 6

    Pour the firni into individual serving bowls, ramekins, or a larger dessert dish. Let it cool on the counter for about 15-20 minutes.

  7. 7

    Once slightly cooled, cover the dishes with plastic wrap and refrigerate for at least 2-4 hours, or until thoroughly chilled and set. The longer it chills, the firmer it will become.

  8. 8

    Before serving, garnish with finely chopped pistachios and a few saffron threads (if using).

Chef's Tips

  • 💡For an extra creamy texture, you can add a tablespoon of heavy cream or evaporated milk along with the whole milk.
  • 💡If you prefer a sweeter firni, add an extra tablespoon or two of sugar at the beginning, tasting and adjusting as needed.
  • 💡To prevent a skin from forming on top of the firni while chilling, you can press plastic wrap directly onto the surface of the custard.

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