Firni (Afghan Milk Custard) (ینرف)
The Quirky Foodster Team
Ingredients
- Whole milk — 750 ml (3 cups)
- Cornflour — 40 g (1/3 cup)
- Sugar — 100 g (1/2 cup)
- Ground cardamom — 2 g (1/4 tsp)
- Rosewater — 10 ml (2 tsp)
- Crushed pistachios — 20 g (3 tbsp)
Method
- Whisk the cornflour into 100ml (1/3 cup plus 1 tbsp) of the milk until smooth.
- Heat the remaining milk with sugar in a saucepan until warm.
- Slowly whisk in the cornflour mixture and cook over medium-low heat, stirring constantly, until thickened, about 10 minutes.
- Stir in the cardamom and rosewater.
- Pour into individual serving bowls and chill for at least 2 hours.
- Top with crushed pistachios before serving.
Introduction: A silky, chilled milk custard thickened with cornflour, scented with cardamom and topped with crushed pistachios.
Cultural Background: Firni is served at both everyday meals and festive gatherings, its smooth chilled texture offering contrast to the heavier rice-based desserts of celebrations.
Tips: Whisk constantly while thickening to avoid lumps. Chill fully before serving — firni is meant to be eaten cold.
Variations: Add a few strands of saffron for colour and aroma. Top with dried rose petals for a festive presentation.
Vegetarian/Vegan: Naturally vegetarian. For a vegan version, use a full-fat plant- based milk and adjust cornflour slightly for thickness.
Serving Suggestions: Serve chilled as a light dessert after a hearty meal.
Storage: Refrigerate covered for up to 4 days.
Reheating: Not applicable — served cold.
Nutrition: 210 kcal | Protein 6g | Carbs 34g | Fat 6g
FAQs:
Q: Why is my firni too runny?
A: It likely needs more time on the heat — it should coat the back of a spoon thickly before chilling.
Q: Can I make this ahead for a party?
A: Yes, it’s an ideal make-ahead dessert and actually improves after a day of chilling.
- Whole milk — 750 ml (3 cups)
- Cornflour — 40 g (1/3 cup)
- Sugar — 100 g (1/2 cup)
- Ground cardamom — 2 g (1/4 tsp)
- Rosewater — 10 ml (2 tsp)
- Crushed pistachios — 20 g (3 tbsp)
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