Firni Recipes

FIRNI (AFGHAN CUSTARD)

Steps:

• Pour about 1/2 cup of the milk into a small bowl, and the rest into a medium saucepan. Whisk the cornstarch with the milk in the bowl until smooth, and then add it to the milk in the saucepan. Whisk in the sugar and cardamom. Cook over medium-high heat, whisking constantly to avoid lumps and it sticking to the bottom, until it's gently bubbling and thick like cream of wheat, for 4 to 6 minutes. Stir in the almonds. Continue to whisk for 2 more minutes. Take off the heat and pour into a totally dry 9-inch diameter and 3 1/2-inch deep serving bowl (it fills halfway). Let cool for about 30 minutes at room temperature. Then put in the refrigerator and chill until soft but firm, about 1 1/2 hours.
• Sprinkle with ground pistachios and serve.

FIRNI

Steps:

• Put the fresh milk into a heavy-based saucepan over a medium heat.
• Mix the ground rice and ground almonds together and sprinkle evenly over the milk.
• Bring the milk to the boil, stirring frequently.
• Add the evaporated milk and sugar, stir and cook over a low heat for 6-8 minutes.
• Remove from the heat and allow the mixture to cool-stirring occasionally to prevent a skin forming on top.
• Stir in the rosewater and the ground cardamon.
• Reserve a few almonds, pistachios, and apricots for garnish, and stir the remaining ones into the pudding.
• Transfer the firni into a serving dish and top with the reserved fruit and nuts.
• Serve hot or cold.