Firni
Firni is a luminous rice pudding thickened with cornstarch into silken custard, fragrant with cardamom and rose. This Mughal-era dessert appears at Indian weddings and celebrations, where its pale, almost translucent texture signals refinement and care. The technique is straightforward, yet requires patience: constant stirring prevents lumps while coaxing the cornstarch into a glossy suspension that sets as it cools, topped with toasted nuts for contrast.
Instructions
Pour 1 cup of milk into a small bowl, add the cornstarch and whisk them well until smooth.
Pour the rest of the milk into a non-stick saucepan, adding the sugar and cardamom (and rosewater, if desired) whilst cooking over medium heat.
Before it starts to boil, slowly add the milk and cornstarch mixture to the pan, whisking constantly to avoid lumps.
Keep stirring until the mixture increases in thickness.
Take the pan off the heat and pour into a large shallow serving bowl.
Let it cool at room temperature, and then put in the refrigerator for about 1 – 2 hours.
Finally, sprinkle your Firni with sliced almonds and pistachios and serve!.
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