Recipe: Firnee (Cardamom & Rose Water Custard)


Serves 4

The bold flavors of Firnee will shock the western palette. Rose water and Cardamom dominate this delightfully creamy custard, while the ground nuts add a mystifying texture.


2 1/4 cup whole milk
1 cup sugar
4 Tbsp cornstarch
1 tsp ground cardamom
1 capful rosewater
2-4 Tbsp pistachios, finely ground
12 whole pistachios for garnish


1. Heat milk in a small, heavy bottomed saucepan over low heat.

2. In a small cup mix cornstarch with a few tablespoons milk. Stir to create a smooth, gravy like consistency. This is called a cornstarch slurry.

3. Add cornstarch slurry, sugar, cardamom, and rose water to saucepan. Stirring constantly, heat mixture until it thickens and a few bubbles break through the surface.

4. Remove from heat and ladle into serving dishes. This recipe will fill 4 small ramekins.

5. Cover with  plastic wrap, pressing lightly onto the pudding. This prevents a skin from forming on the custard.

6. Refrigerate and cool completely. Sprinkle with ground pistachios, decorate with 2-3 whole pistachios, and serve.

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  1. Hmmm, this was interesting. Actually not too bad once you let your mouth enjoy it. Kind of refreshing. It will definately remind you of anyone in your life who smelled like roses :-)

  2. Where can you find cardamom and rosewater in Tulsa?

    • Sasha Martin says:

      The Indian market across from the Promenade (north of Panera) has both… but you can get cardamom at regular grocery stores, too. Happy Cooking! … :)

  3. Any idea of what you could do instead of pistachios? I’m allergic to them.

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