Recipe from Fariba Nafissi
Adapted by Naz Deravian
Published Jan. 18, 2024
- Total Time
- 20 minutes, plus an optional 3 hours’ chilling
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes, plus an optional 3 hours' chilling
- Rating
- 4(177)
- Notes
- Read community notes
Ferni (also called fereni or firni) is a nostalgic and comforting rose-scented Iranian pudding thickened with rice flour. Variations, with different names, can be found in Southeast Asia, Central Asia and beyond. This version is adapted from Fariba Nafissi, an Iranian pastry chef and the owner of Zozobaking in Los Angeles. Ferni can be served cold, as a delicately sweetened dessert, topped with fresh or dried fruits. It can also be served warm on chillier days. In Iranian culture, the hot version is used to comfort the body during an illness, like a sore throat or a stomach ache, according to Ms. Nafissi. The infusion of rosewater is one of the hallmarks of ferni, but you can also use the same amount of orange blossom water, or vanilla extract (about 1 teaspoon), if you prefer. The pudding has a custardlike consistency and comes together very quickly. But you will be required to continually whisk so that the pudding is smooth and does not stick to the bottom of the pan – resist the urge to walk away as it thickens. Ms. Nafissi recommends using a 2-quart nonstick saucepan. (If using another type of pan, lower and adjust the heat accordingly.) —Naz Deravian
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Ingredients
Yield:4 servings
- 2cups cold whole milk (see Tip)
- 5tablespoons/55 grams rice flour
- 3 to 4tablespoons/40 to 50 grams granulated sugar (see Tip)
- 1½ to 2tablespoons rosewater, to taste
- Chopped raw pistachios
- Dried rose petals, powdered or whole
- Ground cinnamon
- Berries or other seasonal fruits, fresh or dried
For Topping (optional)
Ingredient Substitution Guide
Preparation
Step
1
Set out four small ramekins or dessert bowls and all of your pre-measured ingredients and toppings, if using.
Step
2
Add the cold milk and rice flour to a 2-quart nonstick saucepan. Whisk vigorously so there are no clumps. Place the saucepan over medium-low heat and whisk continuously until small air bubbles start popping up. This will take between 5 to 8 minutes, depending on your heat source. As you whisk, the mixture will appear frothy; at about the 5-minute mark, stop whisking for a few seconds to see if the mixture is at a low boil, with the air bubbles popping, and has started to thicken ever so slightly. As soon as that happens, add the sugar.
Step
3
Keep whisking until the pudding starts to thicken, 1 to 3 minutes. Be ready, this will happen suddenly. Make sure to whisk the sides of the saucepan too, where it will start to thicken first. Check the consistency by dipping a wooden spoon in the pudding and carefully (it will be hot) running your finger on the back of the spoon. As soon as it leaves a clean trail, the pudding is ready. Be mindful that the pudding will thicken significantly as it cools, so take it off the heat before it has thickened completely. Stir in the rosewater just before removing from the heat. Immediately ladle into four small ramekins or serving bowls, and smooth the tops.
Step
4
If serving warm, add toppings of choice and eat. If serving cold, add toppings and place the pudding in the fridge right away, uncovered, until completely chilled, 3 to 4 hours. Cover tightly with plastic wrap, or serve once chilled. The pudding will keep in the fridge for up to 2 days.
- Whole milk is optimal in this recipe. You can use low-fat or plant-based milks, like oat or almond milk, but the creamy texture and color of the ferni will be affected, depending on the richness of the milk.
- If serving cold as a dessert, increase the sugar to 4 tablespoons. If serving warm for comfort, use 3 tablespoons.
Ratings
4
out of 5
177
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Cooking Notes
Rosa Schulman
This sounds delicious. My aunt used to make a version of this in Puerto Rico but she would use coconut milk, not from the can but they would make it right from the coconut at home and they would add some orange zest and topped it with some cinnamon at the end. This was made during the holidays. So delicious.
Jane S.
If using almond milk, use the refrigerated kind instead of shelf-stable. Unsweetened is best as the recipe requires sugar as part of its thickening. Great gluten-free dessert!
witloof
The texture of the finished dish will be quite different. The sweet rice flour will be glutinous and chewy, like soft mochi, as opposed to smooth and creamy.
Roy
It's easy to make this in the microwave - just 30 second blasts, then whisk, until it's thick - just keep an eye on it so it doesn't boil over.
Karen
“Barista” oat milk is the creamiest of the plant milks i have found.
Robinotl
Then it wouldn't be ferni, which is rice flour pudding...
Audre Engleman
We thought we'd like it because it sounded like Mahalabia (Rose Water Milk Pudding) but we didn't like the floury texture of this rendition. It wasn't creamy enough.
Christine P.
I always wonder..."Why do people tweak published recipes. Why don't they just follow it exactly?" Then I went ahead and tweaked this. I mixed everything up at once, set it on medium high to get it going, whisking all the time. Reduced the rosewater to 1 Tablespoon. It thickened up quickly. Sprinkled on cinnamon and chopped pistachios. Very delicious.
Dee dS
Never leave well-enough alone. I had to try making a chocolate version; I added some black cocoa powder (King Arrhur’s carand carries it) and added a goodly amount amounting of Guittard unsweetened chocolate discs to the cold milk in the jar of a high-speed blender
Isabella
Really enjoyed this as a near-blank canvas for other flavors. Delicious with fresh mango, cinnamon, or rose petals. It also unfolds from my ramekins really easily, so it’s nice if you have interesting shaped molds you want to show off.
Dee dS
I made this the other day and it’s very tasty. Flavored it with some ground cardroom seeds. It’s yumm!! I have a suggestion for making it smoother. I would mix the milk and the flour in a separate container and pour it through a sieve. Perhaps using a stick blender would work too. Either way the lumps would not form.
priya
Delicious, simple but elegant dessert
Phil
Has anybody tried to make a chocolate version of this? If it worked, how did you do it?
sherry
Really can't use a metal whisk in a non-stick pan. Guess I'll whisk in a stainless steel pan and hope low fire and constant whisking will keep it from sticking. To avoid lumps, perhaps add the milk to the rice flour slowly.
Cook from Chapel Hill
What type of rice flour is best? Will Japanese sweet rice flour work for this?
Zan
OMG, this is so good. Bit of muscle power needed to avoid lumping but it’s so worth it. It’s creamy, sweet and just the perfect end to a good meal. In Bangladesh we make a very similar dessert that we call Payesh.
Aoki K
There are rice fours that are not the glutinous kind used for Mochi
Jay
Firni is prevalent not in SE Asia as the authors state, but in Northern India and Pakistan.
Cara
Can you make this with regular flour?
Robinotl
Then it wouldn't be ferni, which is rice flour pudding...
Roy
It's easy to make this in the microwave - just 30 second blasts, then whisk, until it's thick - just keep an eye on it so it doesn't boil over.
Rosa Schulman
This sounds delicious. My aunt used to make a version of this in Puerto Rico but she would use coconut milk, not from the can but they would make it right from the coconut at home and they would add some orange zest and topped it with some cinnamon at the end. This was made during the holidays. So delicious.
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