Afghan Firni

Ingredients

• 1 litre whole milk
• 90 g cornflour
• 120 g caster sugar
• 3/4 tsp ground cardamom
• 1 tbsp rosewater
• 30 g pistachios, slivered
• 30 g almonds, slivered

Before you cook

• Measure 200 ml of the cold milk into a bowl and whisk the cornflour into it until completely smooth.
• Sliver the pistachios and almonds, or chop them roughly if that is easier.
• Set out six shallow bowls, since firni is served in a thin layer rather than a deep pot.

Steps

1. Pour the remaining 800 ml of milk into a heavy saucepan with the sugar and cardamom.
2. Heat it over a medium heat until it steams and the sugar has dissolved, but do not let it boil.
3. Whisk the cornflour slurry again, then pour it into the hot milk in a thin stream while whisking constantly.
4. Keep whisking over a medium heat for 7 minutes as the mixture thickens.
5. Check that it is ready by drawing a finger down the back of a coated spoon and seeing the line hold.
6. Take the pan off the heat and stir in the rosewater.
7. Pour the firni into the shallow bowls to a depth of about 2 cm.
8. Leave the bowls to cool at room temperature for 20 minutes, until a skin forms.
9. Chill them in the fridge for at least 2 hours until fully set.
10. Scatter the slivered pistachios and almonds over the top just before serving, so they stay crisp.