Afghan pastry recipe: Ferni, a pudding
- 4 little ramekins
- 500 ml of milk
- 30gr of cornflour
- 65gr of sugar
- 4 cardamom pops (you can find it at Migros)
- 2 tablespoons of chopped pistachio
Refresh yourself with a pistochio topped cream that will propel to the heart of Afghan puddings: Firni a staple of Afghan pastry.
Step by Step Instructions
Crush the cardamom pops and put them in the milk.
Start heating the milk and let it boil.
Once it starts boiling, take it off and let the cardamom infuse for 15 minutes.
Strain the milk with a colander.
Aside from the main milk that you just strained, start melting the cornflour in milk.
Add sugar to the main milk that you strained and put it back to be cooked on low heat. Start slowly mixing it to make the sugar melt.
Add the cornflour that you melt to the main milk that you’ve put on heat.
Keep mixing until it starts to boil.
You will notice that your preparation will get voluminous and thicken. Keep mixing for a couple of minutes, but do it energetically so that your preparation won’t stick to the bottom of the pan.
Now pour the cream that you finished cooking in the ramekins and let it cool down for a couple of hours in the fridge.
When the time of serving comes, add some chopped pistachio and almonds on it. Enjoy!