Author: TEGTcX395B4
This light and delicately-flavoured Afghan milk pudding is so easy to make. Firni is also easy on the stomach after a heavy and rich meal!
  • 500 ml (1 pint) milk
  • 2 tbsp cornflour (cornstarch)
  • 3 tbsp sugar
  • 1 tsp ground cardamom
  • A dash of rose water
  • 3-4 strands of saffron
For garnish
  • 4 tbsp of chopped pistachios or other nuts.
  1. Place the milk in a heavy-bottomed pan and whisk in the cornflour.
  2. Add the remaining ingredients and bring gently to the boil with continued stirring.
  3. Simmer gently and stir for 5 minutes before pouring into a large bowl or individual serving dishes.
  4. Allow to cool before placing in the fridge to chill and set.
  5. Sprinkle with chopped nuts before serving.
Calories: 128.5 Fat: 4.2 Sugar: 16.2 Fiber: 0.0 Protein: 4.2 Cholesterol: 12.9
Titli's Tips
You can use full fat or skimmed milk for this recipe. When stirring the simmering firni be careful not to scrape the bottom of the pan. If there are any burnt bits you want them to stay on the bottom of the pan and not end up in your firni!
Recipe by Titli's Busy Kitchen at