A silky milk pudding thickened with rice flour and scented with rosewater and cardamom, chilled until set and served in individual bowls topped with cinnamon and crushed pistachios.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Mix rice flour with 200ml cold milk until smooth.
-
2
Heat remaining milk with sugar until simmering.
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3
Slowly pour rice flour mixture into hot milk, stirring constantly.
-
4
Cook on low heat, stirring, for 15-20 minutes until thickened.
-
5
Remove from heat, stir in rosewater and cardamom.
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6
Pour into individual bowls and refrigerate until set (2-3 hours).
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7
Garnish with crushed pistachios and a dusting of cinnamon.
Did You Know?
Firni is traditionally served during Ramadan iftar meals in Azerbaijan, where its gentle sweetness and cool temperature provide a soothing end to the fast.
Chef's Notes
Equipment Tips
- saucepan
- whisk
- serving bowls
The Story Behind Firni
Firni entered Azerbaijani cuisine through Persian culinary influence, as the rice flour pudding technique originated in the ancient Persian empire. The addition of rosewater and cardamom reflects the spice trade routes that passed through the Caucasus.
In Azerbaijan, firni became associated with religious occasions, particularly Ramadan, when the light pudding serves as an ideal dessert after a long day of fasting. Its smooth texture and gentle sweetness complement heavier main courses.
The dish remains a beloved comfort dessert in Azerbaijani homes, prepared with minimal effort but delivering maximum satisfaction.
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