Firni (Afghan Milk Custard) (ینرف)

Name: Firni (Afghan Milk Custard) (ینرف)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Afghanistan
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)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

10 minutes

Prep

25 minutes (plus chilling)

Cook

Servings

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.