RecipenKitchen

Recipe

Firni

1 h 40 min · Serves 6 · Pakistani

Why make it

A silky, chilled milk pudding thickened with coarsely ground basmati rice and scented with cardamom and kewra. It sets softly in small bowls and suits Eid tables and dinner parties.

Serves 6

You’ll need

  • 50 g basmati rice, washed and soaked in water for 1 hour
  • 1 l full-fat milk, divided (100 ml cold, the rest for boili…
  • 80 g sugar, or to taste
  • 4 green cardamom pods, lightly crushed
  • 1 tsp kewra water, or 1 tsp rose water
  • 2 tbsp unsalted pistachios, thinly sliced
  • 1 tbsp almonds, blanched and thinly sliced
  • 1 pinch saffron strands, soaked in 1 tbsp warm milk (option…
1

Step 1 of 8

Wash the rice until the water runs nearly clear, then cover with plenty of water and soak for 1 hour.
2

Step 2 of 8

Drain the rice well and pat it dry with a clean towel. Grind it in a spice grinder in short bursts to a coarse, sandy texture, not a fine flour.
3

Step 3 of 8

Whisk the ground rice with 100 ml of the cold milk in a small bowl until completely smooth with no lumps.
4

Step 4 of 8

Pour the remaining 900 ml milk into a heavy saucepan, add the cardamom and bring to a boil over medium heat, stirring often so it does not catch. Simmer for 5 minutes.
5

Step 5 of 8

Lower the heat. Stir the rice mixture again, then pour it into the milk in a thin stream while stirring constantly. Cook on low for 12–15 minutes, stirring all the time, until the milk thickens and coats the back of a spoon.

The last 3 steps are in the full recipe.

Cook’s tip

Grind the rice coarse. A fine powder can turn the firni pasty, while whole grains turn it into kheer.

Ready to cook?

Firni

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 Get the full recipe