Firni/Ferini (Afghan Custard)
Preparation time
Cooking time
Total time
A delicious easy to make and get ahead egg-less milk custard that is fragrant and lightly spiced. The recipe can easily be doubled.
Recipe type: Dessert
Cuisine: Afghan
Servings: 4
  • 2 cups of full fat milk or vegan milk
  • ¼-1/2 cup sugar
  • ¼ cup cornstarch
  • ¼ cup slivered almonds (optional)
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon saffron threads (optional)
  • ⅛ cup finely chopped pistachio nuts (optional)
  • 1 teaspoon of rosewater (optional)
  1. Put all but ½ cup of milk into a medium size sauce pan.
  2. Take the remaining ½ cup milk and mix with ½ cup of cornstarch.
  3. Add the milk and cornstarch mix into the pan with the rest of the milk.
  4. Over medium heat, stir the mixture constantly until mixture begins to thicken (about 10-15 minutes).
  5. (Optional) Add almonds and keep stirring until mixture thickens and bubbles. Use a whisk if mixture becomes lumpy.
  6. Add cardamom and rosewater and stir. Cook on low heat for 10 minutes, allowing the ferini to simmer gently. Stir occasionally.
  7. Pour into platter, spreading evenly. Sprinkle pistachio nuts and cardamom on top and around the edge of the ferini.
I have said ¼-1/2 cup of sugar as you may like a less sweet (1/4 cup of sugar) or sweet (1/2 cup of sugar) custard.
You can top the plain custard with fresh fruit or a fruit compote.
Recipe by Marissa's Recipes & Ideas at