(Afghani Milk Pudding)

June 1: World Milk Day

When we dine(d) at Afghani restaurants in Houston, Texas, Salt Lake City, Utah, and Chicago, Illinois, we always finished our meal with dessert (as we do at all other restaurants we visit!). Because we are full after eating kabobs and rice, a lighter milk pudding balances out our filling dinner. Islander must take her lactase enzyme to be able to eat firni. So when we make this Afghani milk pudding at home, we use lactose-free milk and she is able to enjoy it without painful digestive issues afterwards. Firni is flavored with rosewater, cardamom and nuts. The milk is thickened with cornstarch to give it a pudding consistency. This sweet and simple Afghani milk pudding is perfect for World Milk Day!


(Adapted from Afghan Kitchen Recipes)


  • 4 cups milk (we used lactose-free milk), divided use
  • 1 cup sugar (we reduced it to ¾ cup)
  • ½ cup cornstarch
  • 1-2 teaspoons rosewater
  • ½ – 1 teaspoon ground cardamom
  • ½ cup slivered almonds
  • ¼ teaspoon saffron threads
  • ¼ cup pistachios, chopped finely (optional garnish)


In a large saucepan or pot, dissolve the sugar in 3 ½ cups of milk and cook over low heat to avoid burning the bottom of the pot. In a small mixing bowl, combine the remaining ½ cup of milk with ½ cup of cornstarch. Stir until smooth and slowly pour into the pot. Mix well with a whisk until the pudding has thickened. Add the rosewater.

Stir in the ground cardamom, saffron threads and silvered almonds. Cook for another minute or two. Transfer the pudding to a larger bowl, cool to room temperature, cover and refrigerate for at least an hour. Ladle into dessert dishes or serving bowls. Garnish with chopped pistachios.


  • Although we have not tried substituting cow’s milk for nut milk in this recipe, almond milk would be suitable alternative to enhance the slivered almonds.
  • Search our blog for other recipes containing milk.