Firni
Firni (also Firnee , Ferni or Phirni ) is a dessert in Afghan cuisine . It is also common in northern India, Iran, and Azerbaijan .
History and etymology
Firni possibly originates from the cuisine of the Mughal Empire and reached Afghanistan and other countries in the region with its expansion. It is considered a classic holiday dessert in Afghanistan. Probably because of the rather complicated preparation, it is more popular in cities than in the country. Under the name phirni it is associated with the north Indian region.
A similar dessert is kheer, which is common in the rest of India. The rice used for kheer is not ground, which gives the dish a coarser consistency.
preparation
The basis of the dessert is milk, which is thickened using corn starch or rice flour. Corn starch gives the dessert a softer texture, while rice flour gives it a specific taste, which is why both ingredients are sometimes combined. Almost all recipes use cardamom , almonds and sugar. Other common but optional ingredients are nuts or rose water . The ingredients are boiled down. The resulting pudding mass is poured into a suitable vessel and then cooled. Before serving, ground, crushed or chopped pistachios and / or almonds are sprinkled on the dessert as a decoration. Pomegranate seeds and sliced dried fruits are also common edible decorations.
Web links
Individual evidence
- ↑ eCurry.com: Phirni: Rice Pudding with Saffron & Nuts. Retrieved June 20, 2019 .
- ↑ AfghanCultureUnveiled.com: Afghan Coconut, Almond, Cardmom (sic) Pudding - Firnee. Retrieved June 16, 2019 .
- ↑ Louis Dupree: Afghanistan . Princeton University Press, Princeton 2014, ISBN 978-1-4008-5891-0 , pp. 236 .
- ↑ ColdGarden.com: Firni (Rose-Scented Milk Pudding). Retrieved June 21, 2019 .