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.

13 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.

  3. Lauren says

    Looks yummy too bad i live in an area without anything close to an Indian or Asian market. Will have to leave the dessert out on this mean it looks like

  4. shameem says

    what’s the intended end thickness of this dessert according to your recipe? does this come out to a pudding/custard thickness when you say heat until thick? or does it do that once it cools?

  5. I have noticed you don’t monetize your page, don’t waste your traffic, you can earn additional bucks every month.
    You can use the best adsense alternative for any type of website (they approve all websites),
    for more info simply search in gooogle: boorfe’s tips monetize your website

  6. This is delicious, and not heavy, but a little too sweet for some palates. I’ll use 3/4 cup sugar the next time and see how it goes.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.