Firni — a delicate, creamy ground-rice milk pudding fragrant with cardamom and rose water, chilled and scattered with almonds and pistachios. A soothing dessert.
Firni is a silky, set milk pudding fragrant with cardamom and rose water, thickened with cornstarch and crowned with slivered nuts. Light yet luxurious, it's a beloved dessert across South Asia and the Middle East, especially during festivals. Chilled and delicately perfumed, it's the perfect cooling end to a rich meal.
Prep 10 min
Cook 20 min
Total 30 min
Easy
- 6 cups Whole Milk
- 5 tblsp Cornstarch
- 1 1/2 cups Sugar
- 1/2 tsp Ground Cardomom
- 1 tsp Rose Water
- Handful Almonds
- Handful Pistachio
Video
Preparation
- Pour 1 cup of the milk into a small bowl, add the cornstarch, and whisk until smooth.
- Pour the rest of the milk into a non-stick saucepan with the sugar and cardamom (and rose water, if using) and cook over medium heat.
- Before it boils, slowly add the milk and cornstarch mixture, whisking constantly to avoid lumps, and keep stirring until it thickens.
- Take off the heat and pour into a large shallow serving bowl. Cool at room temperature, then refrigerate for about 1–2 hours.
- Sprinkle with sliced almonds and pistachios and serve.
Tips from the ZestyPlate Kitchen
- Whisk the cornstarch into cold milk first to dissolve it fully and prevent lumps.
- Stir constantly as it thickens so the pudding stays smooth and doesn't catch on the base.
- Add the rose water at the end and use a light hand — too much can taste soapy.
- Pour into a shallow dish or individual bowls and chill thoroughly before topping with nuts.
Frequently Asked Questions
Firni is thickened with ground rice or cornstarch and set until smooth and creamy, while kheer is a looser rice pudding made with whole rice grains.
The cornstarch wasn't fully dissolved or wasn't whisked in steadily. Dissolve it in cold milk first and add it gradually while whisking constantly.
Yes — use a rich plant milk like almond or oat. The texture will be slightly different but it still sets beautifully with the cornstarch.
Covered in the fridge, firni keeps for two to three days. Add the nut topping just before serving so it stays crisp.
