Firni Afghan Custard Recipes

FIRNI (AFGHAN CUSTARD)

FIRNI (AFGHAN CUSTARD) image

Eaten mostly for special occasions, this simple custard is always served cold. Recipe courtesy Nawida Saidhosin and the League of Kitchens.

Provided by League of Kitchens

Categories Dessert

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups cold whole milk
1/3 cup cornstarch
3/4 cup sugar
1/2 teaspoon freshly ground cardamom pod, sifted
1/4 cup slivered almonds
ground pistachios, for garnish

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.

Nutrition Facts : Calories 299, Fat 7.3, SaturatedFat 2.5, Cholesterol 12.2, Sodium 53.9, Carbohydrate 54.5, Fiber 0.9, Sugar 43.9, Protein 5.3

PISTACHIO DUST FIRNI

Pistachio Dust Firni image

Recipe courtesy of chef Nawida and the League of Kitchens. The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking workshops in their homes. Each workshop offers opportunities for participants to engage in cultural exchange, culinary discovery, and, of course, exceptional eating and drinking.

Provided by League of Kitchens

Categories Dessert

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups cold whole milk
1/3 cup cornstarch
3/4 cup sugar
1/2 teaspoon sifted freshly ground cardamom pod
1/4 cup slivered almonds
1/4 cup ground pistachios, for garnish

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.

Nutrition Facts : Calories 342.2, Fat 10.8, SaturatedFat 3, Cholesterol 12.2, Sodium 53.9, Carbohydrate 56.6, Fiber 1.7, Sugar 44.4, Protein 6.9

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