Smooth Persian Custard

Table of Contents

Silky Persian Custard 🌹🥄

This luxuriously smooth, cardamom-scented Persian custard (Ferni) is a delicate dessert infused with rose water and topped with pistachios—perfect for celebrations or a comforting sweet treat!

Ingredients:

2 ¼ cups whole milk (or half milk + half cream for extra richness)

¾ cup granulated sugar
4 tbsp cornstarch (or rice flour for a traditional touch)
1 tsp ground cardamom

1 tsp rose water (optional, but authentic)
1 tsp vanilla extract
4 tbsp finely ground pistachios (for garnish)

Instructions:

1️⃣ Mix the Base

In a bowl, whisk ½ cup cold milk with cornstarch until smooth (no lumps!).
In a saucepan, heat the remaining milk (1 ¾ cups) + sugar over medium-low heat, stirring until sugar dissolves (do not boil yet).

2️⃣ Thicken the Custard

Slowly pour the cornstarch mixture into the warm milk, whisking constantly.

Cook on low heat for 8-10 minutes, stirring nonstop, until it thickens to a pudding-like consistency (coats the back of a spoon).

3️⃣ Flavor & Finish

Remove from heat and stir in cardamom, rose water, and vanilla.
Pour into small bowls or glasses and let cool 10 minutes.

Cover with plastic wrap (touching the surface to prevent a skin) and chill 2+ hours.

4️⃣ Serve Chilled

Garnish with crushed pistachios and a sprinkle of cardamom or edible rose petals.

🌟 Pro Tips:

Extra Creamy? Replace ½ cup milk with heavy cream.

Saffron Infusion? Steep a pinch of saffron in 1 tbsp warm milk, then mix in.
No Lumps! If custard gets clumpy, blend briefly until silky.

Why This Recipe?

✅ Elegant yet simple—faster than crème brûlée!
✅ Balanced sweetness with floral cardamom & rose.
✅ Naturally gluten-free (if using cornstarch).

Serve this velvety Persian custard with tea or as a light dessert after a feast! Want a baked version? Try Persian Rice Pudding (Sholeh Zard) next! 😊🌰