Cardamom & Rose Water Custard | Firnee

Cardamom & Rose Water Custard | Firnee

If you haven’t enjoyed rose water and cardamom before, you’re in luck! The bold flavors of this Afghan Firnee are a novel delight for the western palette. Rose water and cardamom give this creamy custard an ethereal quality, while the ground nuts add a mystifying texture. Enjoy with tea and dried apricots. (Serves 4)

Ingredients:

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

Method:

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.

Cardamom & Rose Water Custard | Firnee
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
If you haven't enjoyed rose water and cardamom before, you're in luck! The bold flavors of this Afghan Firnee are a novel delight for the western palette. Rose water and cardamom give this creamy custard an ethereal quality, while the ground nuts add a mystifying texture. Enjoy with tea and dried apricots. (Serves 4)
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time
15 minutes 1 hour
Cardamom & Rose Water Custard | Firnee
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
If you haven't enjoyed rose water and cardamom before, you're in luck! The bold flavors of this Afghan Firnee are a novel delight for the western palette. Rose water and cardamom give this creamy custard an ethereal quality, while the ground nuts add a mystifying texture. Enjoy with tea and dried apricots. (Serves 4)
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time
15 minutes 1 hour
Ingredients
  • 2 1/4 cup milk , whole
  • 1 cup sugar
  • 4 Tbsp cornstarch
  • 1 tsp ground cardamom
  • 1 capful rosewater
  • 2-4 Tbsp pistachios , finely ground
Garnish
  • 12 whole pistachios , for garnish
Servings: people
Units:
Instructions
  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, sugary, cardamom, and rose water to saucepan. Stirring constantly, heat mixture until it thickens and a few bubbles break through the surface - about 5-10 minutes.
  4. Remove from head 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 - for at least an hour.

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