Cardamom & Rose Water Custard | Firnee

Firnee

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.

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.

  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
The bold flavors of Firnee will shock the western palette. Rose water and Cardamom dominate this delightfully creamy Afgha custard, while the ground nuts add a mystifying texture.Cardamom & Rose Water Custard | Firnee
Servings Prep Time
4people 5minutes
Cook Time Passive Time
15minutes 1hour
Servings Prep Time
4people 5minutes
Cook Time Passive Time
15minutes 1hour
Ingredients
Garnish
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.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

6 Comments

  1. Michelle says

    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 :-)

    • 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! … :)

  2. Ashley says

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

    • Sasha Martin says

      I’d try almonds – I think they would be delicious and geographically appropriate :)

Leave a Reply