FIRNI
4
1.5 h (including cooling time)
| Ingredients | Amount |
|---|---|
| "No milk” (or plant-based milk alternative of choice) | 500 ml |
| Soy cream | 250 ml |
| Cornstarch | 5 EL |
| Sugar | 120 g |
| Rose water | 1 tsp |
| Ground cardamom | 1 tsp |
| Topping: | |
| Chopped pistachios | to taste |
| Dried rose petals | to taste |
"The must-have dessert at Afghan celebrations"
Firni has been a staple at Afghan celebrations for generations – whether at weddings, Eid, or other cultural festivities. When I recently shared the recipe on Instagram, followers from Central and South Asia, as well as from the Arab world, reached out. They told me that this dessert – sometimes in a slightly different version – is also a popular treat in their countries. A wonderful example of how food can connect people across borders, generations and cultures. Always a little different, yet perfect in its own way – simply fascinating.
Even in Afghan culture, there isn’t just one way to make Firni. Like many traditional dishes, every family and region in Afghanistan has its own version: some use rosewater, some don’t; sometimes the pudding is more set, sometimes still slightly fluid. This diversity makes Firni truly special – a dessert that shines in its individuality.
For many of us Afghans, it evokes memories of packed wedding halls, colorfully set tables and the sweet highlight at the end of a meal – between piles of fruit and small bowls of jelly desserts. I remember it well: as children, we could hardly wait for the adults to finish eating so we could finally dig into the Firni bowls ourselves..Yes, I loved Firni as a child, but I have to be honest: the typical wedding versions never really wowed me. My vegan version, on the other hand, is my absolute favorite – silky, aromatic and wonderfully light. It’s also gluten-free, made with just a few ingredients and easy to prepare.
A dessert that delights the senses and makes you want a second helping immediately – definitely try it!
PERSONAL RECOMMENDATION
For the best results, let the Firni chill in the refrigerator for several hours so it can set and the flavors can fully develop. Chilled overnight, it reaches its peak of intensity. Topped with pistachios and rose petals, it’s as beautiful to look at as it is delicious to eat.
PREPARATION
- Whisk the starch with soy cream: In a measuring cup, whisk the cornstarch together with the soy cream until completely smooth and free of lumps.
- Heat and flavor the milk: Gently warm the plant-based milk in a pot. Add the sugar, cardamom and rosewater, stirring until fully dissolved.
- Gradually incorporate the mixture: Add a small portion of the soy cream–starch mixture to the warm milk and whisk until smooth. Repeat with the next portion, continuing until the entire mixture is incorporated. Then, over medium heat, gently stir with a spoon to prevent the mixture from sticking to the bottom of the pot.
- Slightly thicken the mixture: Continue stirring until the mixture begins to thicken but is still slightly fluid (as shown in the video). It will set further when chilled in the refrigerator.
- Chill: Pour into glasses or bowls and refrigerate for at least 1.5 hours (or overnight for extra creaminess).
- Decorate & serve: Garnish with chopped pistachios and dried rose petals, and enjoy!