KISS HER GOODBYE: Lisa Gardner’s Firni Pudding

I first discovered firni pudding while eating it with my fingers in a Tucson hotel room.  As part of my book research into Afghan culture for Kiss Her Goodbye, I’d spent the afternoon at an adorable local restaurant, Kabul Corner, sampling various Afghan dishes. I ran out of time before dessert, however, so I took the firni–a cardamom and rosewater flavored custard–to go.  Of course, I forgot all about grabbing a spoon.  Thankfully, after the first delicious bite, the lack of silverware hardly mattered.  I was hooked!  This light, creamy custard is now one of my favorite desserts, perfect for a hot summer’s day.  Hope you enjoy!

Lisa Gardner

Servings

4-6 servings

Prep Time

5 mins

Cook Time

10 mins

Print Recipe

KISS HER GOODBYE: Lisa Gardner’s Firni Pudding

Based on a recipe from Kabul Corner, Tucson, Arizona

  • 2 cups cold whole milk
  • 1⁄3 cup  cornstarch
  • 3⁄4 cup sugar
  • 1 ⁄2 teaspoon freshly ground cardamom pod
  • 1-2 teaspoons rosewater
  • 1⁄4 cup slivered almonds
  • Ground pistachios, for garnish
  1. Pour about 1/2 cup of the milk into a small bowl, and the rest into a medium saucepan. Whisk the cornstarch with the ½ cup milk until smooth, then add it to the milk in the saucepan.
  2. Whisk in the sugar, cardamom, and rosewater. Cook over medium-high heat, whisking constantly to avoid lumps and it sticking to the bottom, until gently bubbling and thick like cream of wheat, for 4 to 6 minutes. Stir in the almonds. Continue to whisk for 2 more minutes.
  3. Remove from heat and pour into a dry 9-inch diameter and 3 1/2-inch deep serving bowl (it fills halfway). Cool for about 30 minutes at room temperature. Place in refrigerator and chill until soft but firm, about 1 1/2 hours. Sprinkle with ground pistachios and serve.

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