Firni (Afghan Custard)
This recipe, one passed down for generations, represents more than just ingredients; it stands as a treasured family tradition.
When guests arrive, every Afghan household offers firni, a sweet creamy pudding, as dessert. This fresh fruit firni is a must-do for those hot summer mornings, with its beautiful layers of firni, and because the flavors define my family's story.
INGREDIENTS
(4–5 servings)
2 cups Milk
1/3 cup Cornstarch 3/4 cup Sugar
1 teaspoon freshly ground Cardamom
1 tablespoon Ground Pistachio
Assorted fresh fruits (kiwi, pomegranate, strawberry) for a burst of flavor and color!
INSTRUCTIONS
Begin by gently warming a third of a cup of milk in a saucepan. In a mixing bowl, combine cornstarch and remaining milk until smooth. Pour this mixture slowly into the saucepan, stirring it to a creamy perfection while making sure it doesn't stick. This mixture should be stirred for 4 minutes. After that, add the sugar and cardamom. Stir until it has a heavy thickening shape. Reduce the heat to low and continue to cook for another 2–3 minutes.
Turn off the heat and pour the mixture into serving bowls. Begin by layering pomegranate, followed by a luxurious layer of firni, a vibrant embrace of kiwi and yet another layer of firni. Place strawberries on top and refrigerate, until cold. Finally, for the finishing touch, sprinkle ground pistachios on top.
Nooria Noori, from Nuristan Afghanistan, studies social entrepreneurship and design thinking at the American University of Central Asia.