Firni is a smooth, chilled milk pudding scented with cardamom and rosewater and finished with a generous shower of chopped pistachios. In Afghanistan it is usually thickened with cornstarch rather than the ground rice used in many neighbouring versions, which gives it a silky set and means it can be made on the stove in about a quarter of an hour.
A dessert for celebrations
Firni is a familiar sweet at Eid and other festivals. The food writer Elisabeth Luard records it as an Afghan betrothal custard, quick and egg-free, that is also served at weddings and at Eid-e Ramazan, the feast that ends the month of fasting. At home it is just as welcome as a simple dessert, eaten with tea and dried fruit.
A wider family
The name comes from Persian, and related puddings are made across Iran, the Middle East and South Asia, where a rice-based version became a celebrated dish in the Mughal era. Rosewater is the favourite Afghan flavouring, though a banana-flavoured firni is also popular. Some cooks add a few threads of saffron, and garnishes may include rose petals or pomegranate seeds.
Ingredients
- 550 ml (2¼ cups) whole milk, divided
- 100 g (½ cup) sugar
- 4 tbsp cornstarch
- ½ tsp ground cardamom
- 2 tsp rosewater
- 6 tbsp chopped pistachios, divided
- A few saffron threads or dried rose petals (optional)
A home-style way to make it
- Pour 480 ml (2 cups) of the milk into a heavy-based pan and warm it over low heat.
- Whisk the remaining milk with the cornstarch until no lumps remain.
- When the milk is about to boil, lower the heat to a simmer and stir in the sugar, cardamom, rosewater, saffron if using and 2 tbsp of the pistachios.
- Pour in the cornstarch mixture and stir constantly for a few minutes, until the pudding thickens to the consistency of porridge.
- Spoon into small bowls, leave to cool, then refrigerate for at least an hour.
- Serve cold, topped with the remaining pistachios and rose petals.
