Afghan Firni (Cardamom Milk Custard)

• •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.