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firni recipe

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  • Author: Mirriam Seddiq


This Afghan custard, firni (firini, phirni) is unique in flavor and texture. If you want something to wow guests, but that also seems familiar, look no further.



3 cups milk (any sort of milk will be ok)

3tbs corn starch
3/4 cup sugar
1/4 tsp cardamom
3-4 saffron threads soaked in 1tblsp hot water
1/4 tsp salt
2 tsp rose water
Pistachios for garnish


1. Mix the corn starch into 1 cup of folded milk until lump-free.
2. Heat 2 cups milk with the sugar on medium heat and stir until sugar dissolves and tiny bubbles form around the edge of the pan. Stir continuously to prevent it from sticking or burning.
3. Next,add the corn starch slurry. Stir constantly on medium-low heat until the mixture thickens. Make sure you scrape the bottom to prevent it from sticking or burning.
4. After that, add the salt, cardamom, saffron, and rose water.
5. The mixture is done when it coats the back of the spoon and doesn’t runoff. Take your finger and draw a line down the back of the spoon. If the custard doesn’t run, it’s done.
6. Next, pour the custard into a dish and cover with plastic wrap. Ensure the plastic touches the custard to prevent a film from forming on the top. Let cool until firm.

7. Top with pistachios and serve.


Serve with some Afghan sheer chai.

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