Afghan Feerni Pudding

Feerni comes in many consistencies and different Afghan families have different ways of making it and eating it. I like mine to be firm, similar to the consistency of panna cotta. This recipe makes a thick, rich and creamy Feerni that is perfect to serve with fruit.

Ingredients

100g peeled pistachios kernels - lightly pan roasted and ground (separate ¼ cup ground pistachio for decoration)

100g flaked almonds

1L full cream milk 

1.2L thickened cream

13 level tablespoons caster sugar 

13 level tablespoons cornflour – sifted

2 teaspoons cardamom

Method

Makes two medium bowls or one large bowl 

Set aside ¼ pistachios, 1 teaspoon ground cardamom and 3 tablespoons almonds for decoration. 

In a large serving bowl, sprinkle the remaining flaked almonds and ground pistachio evenly. Set aside.

Put 2 cups of the milk into a large bowl. Add in one tablespoon of the cornflour and whisk until dissolved, without lumps. Continue adding tablespoons of cornflour to the milk until all the cornflour has dissolved into the milk. Add the caster sugar and cream. Mix well.

Pour the remaining milk into the mixture and whisk again.  

Add 1 teaspoon ground cardamom, into milk mixture. 

Pour into a nonstick saucepan ensuring it is large enough for the milk to be stirred vigorously without spilling over the edges. Place on heat and begin to stir quickly on high until milk begins to get hot. When it begins to simmer, turn the heat to low.

Continue to stir on low heat ensuring it doesn’t stick to the bottom and the heat spreads evenly in the mixture. While stirring, be sure that the spatula touches the bottom of the pot. 

The mixture will start to bubble and separate from the sides of the pot after about 25-30mins of stirring continuously. When thickened and bubbling, pour into the serving bowl, carefully mixing the almonds and pistachios through. 

Decorate with flaked almond, pistachio powder and cardamom powder – leave to cool at room temperature before placing in fridge. Serve on it’s own or with vanilla ice-cream and pomegranate seeds.

Let me know how you go! 

NOTE: if you are making this for 4-6 people, half all the ingredients.

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