The Post Recipe
yield: 4-8


Author: Parisa Kaprealian

{Firnee} A creamy rose water and cardamom custard.
Print Recipe


  • 2-¼ cups Whole Milk
  • 1 cup Sugar
  • 4 Tablespoons Cornstarch
  • 1 teaspoon Ground Cardamom
  • 1 teaspoon Rose Water
  • 4 Tablespoons Pistachios, Finely Ground
  • 12 whole Pistachios, For Garnish


1. Heat milk in a small, heavy-bottomed saucepan over low heat.

2. In a small cup, mix cornstarch with a few tablespoons milk. Stir to create a smooth, gravy-like consistency. This is called a cornstarch slurry.

3. Add cornstarch slurry, sugar, cardamom, and rose water to the saucepan. Stirring constantly, heat mixture until it thickens and a few bubbles break through the surface.

4. Remove from the heat and ladle into serving dishes. This recipe will fill 4 small ramekins.

5. Cover with plastic wrap, pressing lightly onto the pudding. This prevents a skin from forming on the custard.

6. Refrigerate and cool completely. Sprinkle with ground pistachios, decorate with 2-3 whole pistachios, and serve.

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