Firni
Afghan rice flour pudding: a smooth, custardy dessert thickened with finely-ground rice, scented with cardamom and rosewater, topped with crushed pistachios and almonds. Lighter and sweeter than its Persian cousin sholeh zard; eaten chilled in shallow bowls or at room temperature with tea.
Overview
Firni is Afghanistan's set rice-flour pudding, served at Eid and at the end of long family lunches, scented with cardamom and rosewater and topped with crushed pistachios. The technique is simple but precise. Very finely ground rice flour (traditionally soaked basmati ground by hand, but shop-bought rice flour works well) whisks into cold milk to a slurry, gets stirred slowly into warming sweetened milk, and cooks until thick and creamy. Cardamom and rosewater at the end. Pour into shallow dishes (small individual ones, ideally) and chill until the surface sets to a light skin. Scatter with crushed pistachios or almonds and serve cold. Make it the day before so it has time to set properly.
Ingredients
- 1.2 litres whole milk
- 100 g rice flour (or 100 g basmati ground in a high-speed blender)
- 200 g caster sugar
- 1 teaspoon ground cardamom
- 2 tablespoons rosewater
- ½ teaspoon vanilla extract (optional)
- A pinch of saffron (steeped in 2 tablespoons hot water 10 min, optional)
Topping
- 50 g pistachios (chopped)
- 30 g flaked almonds
- 2 tablespoons desiccated coconut (optional)
- A few rose petals (optional)
Method
Stage 1 - Slurry
- Whisk the rice flour with 200 ml of the cold milk until completely smooth.
Stage 2 - Heat
- Combine the remaining 1 litre of milk with the sugar in a heavy saucepan.
- Heat over medium, stirring, until just beginning to simmer and the sugar dissolves.
Stage 3 - Thicken
- Whisk in the rice flour slurry steadily.
- Reduce the heat to medium-low.
- Cook 18-22 minutes, whisking constantly, until thickened to a thin custard.
- The mixture should coat the back of a spoon and a finger drawn through should leave a clear path.
Stage 4 - Flavour
- Off the heat, stir in the cardamom, rosewater, vanilla and saffron-water if using.
Stage 5 - Set
- Pour into 6 shallow bowls or one wide platter.
- Cool 30 minutes; refrigerate at least 3 hours, ideally overnight.
Stage 6 - Decorate and serve
- Just before serving, top with chopped pistachios, almonds, coconut and rose petals.
- Serve cold or at room temperature.
Notes
- Whisk constantly: Rice flour catches on the bottom of the pan if you stop whisking. Stir steadily for the full 20 minutes.
- Strain if needed: Any small lumps strain out through a fine sieve before pouring into bowls - gives a silkier set.
- Don't over-thicken: Pull off the heat when the consistency is "thin custard" - it sets considerably as it chills.
Storage
- Keeps 4 days refrigerated; eats well cold.
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