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
- ½ cup uncooked rice
- ½ cup cashew nuts
- 4 cups milk
- 1 cup heavy cream
- 1 cup condensed milk
- 1 pinches of saffron
- 1 tsp. crushed cardamom seeds
- ½ 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 1½ hours on high or about 3 hours on low. Stir every 10–15 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.