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The Hirshon Afghan Firnee

  • Total Time: 0 hours


Units Scale
  • 2 1/4 cups Whole Milk (Preferably From Jersey Cows and Organic)
  • 1 cup Sugar
  • 4 Tablespoons Cornstarch
  • 1 1/4 teaspoons Freshly-Ground Cardamom
  • 1 teaspoon Rose Water, Cortas brand strongly preferred buy it on Amazon
  • 5 Tablespoons Pistachios, Finely Ground
  • Optional – Pomegranate Seeds, Blueberries and peeled Kiwi Slices 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 the fruit in an attractive geometric pattern and serve.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 363.65 kcal
  • Sugar: 57.57 g
  • Sodium: 60.5 mg
  • Fat: 8.87 g
  • Saturated Fat: 3.1 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 66.95 g
  • Fiber: 1.24 g
  • Protein: 6.36 g
  • Cholesterol: 13.73 mg

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