Slow Cooker Firni with Pistachios and Cashews
Firni (or Phirni) is a traditional dessert from India, Pakistan, and Bangladesh. It is a rich creamy pudding made with ground rice and cashews.
Serves: 8Hands-on: 30 minutesTotal: 5 hours 45 minutesDifficulty: Medium
- 1⁄2 cup uncooked rice
- 1⁄2 cup cashew nuts
- 4 cups milk
- 1 cup heavy cream
- 1 cup condensed milk
- 1 pinches of saffron
- 1 tsp. crushed cardamom seeds
- 1⁄2 cup chopped pistachios
- Thoroughly clean rice with water. Mix cashews and rice together and soak in water for a couple hours. Strain all the excess water and, using a food processor or blender, make a smooth paste of rice and cashews. Set aside.
- In a slow cooker, combine together the milk, heavy cream, and condensed milk. Cover and cook on high for 1 hour or on low for 2 hours.
- Add the rice and cashew paste, saffron, and crushed cardamom seeds. Cover and cook for 1 1⁄2 hours on high or about 3 hours on low. Stir every 10 to 15 minutes until the pudding starts to thicken. If the pudding starts to thicken before the given time, turn the heat off. If you prefer a thicker and denser pudding, keep cooking.
- Let the pudding cool. Stir occasionally to prevent it from forming a thick layer on top. Once the pudding has cooled down a little but is still warm, transfer it to serving dishes and either let it chill before serving or serve it warm. Garnish with chopped pistachios.