Nani Mummy’s firni

Name: Nani Mummy’s firni
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4-6
Cuisine: Pakistani
Ingredients: 1 tablespoon edible silver leaf - optional; 500 ml 2 cups) whole (full-cream) milk, oat milk or rice milk; 1 tablespoon edible dried organic rose petals or buds; ½ teaspoon screwpine extract (kewra) or rose water; 60 g (2¼ oz) ground rice; pinch of saffron threads; 3-4 green cardamom pods, cracked open, seeds extracted and ground - you need ½ teaspoon ground cardamom; 2–3 tablespoons caster (superfine) sugar, to taste; 1 tablespoon chopped pistachios; 200 ml (7 fl oz) sweetened condensed milk, or non-dairy alternative

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
25 min

Appears in

Andaza

By Sumayya Usmani

Published 2023

About

I find the greatest comfort in making and eating this sweet, silky rice dessert that my grandmother used to make for me. Use freshly ground cardamom for intensity and freshness of flavour.

Ingredients

60 g (2¼ oz) ground rice
500 ml 2

Asia
Pakistan
Karachi
Dessert
Gluten-free
Vegetarian

Method

In a bowl, soak the ground rice in 200 ml (7 fl oz) of water for about 10 minutes.
In a large saucepan, bring the milk to the boil over medium heat. As soon as it is boiling, reduce the heat and simmer for 10 minutes, or until thick.
Add the sugar, condensed milk and the ground rice, along with any soaking water that’s left, and return to the boil. Let