Saturday, February 2, 2013

Firni (Rose-scented Milk Pudding)

Recipes for milk pudding - thickened with corn or rice starch, delicately flavored with rose water and sprinkled with pistachios and/or almonds - can be found in the culinary repertoire of any nation that was once a part of the Moghul Empire.
  • 4 cups of milk
  • 1 cup sugar
  • 1/2 cup cornstarch
  • 1/2 cup alivered almonds (optional)
  • 1/2 to 1 teaspoon ground cardamom
  • 1/4 teaspoon saffron threads (optional)
  • 1/4 cup finely chopped pistachop nuts (optional)
  • 2 teaspoons of rosewater


  1. Put all but 1/2 cup of milk into a medium size sauce pan.
  2. Take the remaining 1/2 cup milk and mix with 1/2 cup of cornstarch.
  3. Add the milk and cornstarch mix into the pan with the rest of the milk.
  4. Over medium heat, stir the mixture constantly until mixture begins to thicken ( abount 10-15 minutes).
  5. (Optional) Add almonds and keep stirring until mixture thickens and bubbles. Use a whisk if mixture becomes lumpy.
  6. Add cardamom and rosewater and stir. Cook on low heat for 10 minutes, allowing the firnee to simmer gently. Stir occasionally.
  7. Pour into platter, spreading evenly. Sprinkle pitachio nuts and cardamom on top and around the edge of the firnee.


  1. This looks delicious, I will try it out. Thanks for the recipe.

  2. This has become one of my favorite deserts! Just finished making mine and waiting for it to cool. Although the recipe should state which step the sugar should be added.

  3. Lovely post! Full of information about your flavourful recipes :)
    Thanks very much for sharing!
    Chinese Restaurant in Karol Bagh

  4. I had this yesterday and it was so tastfull. They served it with orange gelantine and pineapple gelantin as decoraties. Anny idea how to make these ? Just juice with gelantin maybe ?