Postre · India · Lucknow

Firni 🥛

Name: Firni
Prep time: PTNaNM
Cook time: PTNaNM
Total time: 15 min
Yield: 2-4 servings
Cuisine: Mughlai Sweets
Ingredients: 6 cups whole milk; 5 tbsp cornflour (or ground rice flour, the older way); 1 1/2 cups sugar; 1/2 tsp ground cardamom; 1 tsp rose water; Handful sliced almonds; Handful pistachios, slivered

A Mughlai classic: milk reduced with cardamom and set silk-smooth with rice flour or cornstarch, chilled in earthen cups so it firms without losing its wobble, then showered with sliced almonds and pistachios. The Awadhi kitchens of Lucknow treat it as the polite dessert — never sweet enough to argue with.

South Asia Mughlai Sweets ⏱ 25 min + 3 h setting min Fácil

Método

1

Whisk the cornflour smooth into one cup of the cold milk.
2

Bring the remaining milk to a simmer; stir in sugar, cardamom and rose water.
3

Lower the heat and stream in the slurry, whisking constantly so nothing catches on the base.
4

Cook 5-8 minutes until the mixture coats the back of a spoon and pulls away from the pan.
5

Pour into shallow bowls or clay kulhads, cool to room temperature, then chill at least 3 hours.
6

Score the surface into diamonds, scatter almonds and pistachios over, and serve cold.

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Firni 🥛

Método

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