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Fereni Starch Pudding

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Fereni, a traditional Persian starch pudding, is a smooth and creamy dessert infused with fragrant rosewater and cardamom. Made with milk, cornstarch, and almonds, this easy-to-make dish can be served warm or chilled for a comforting treat. Naturally gluten-free, Fereni is perfect for Ramadan, special occasions, or as a light dessert any time of the year!

Ingredients

  • 2 cups milk, divided
  • ⅔ cup cornstarch
  • ½ cup ground almonds
  • 6 whole cardamom seeds
  • ¼ cup white sugar (adjust to taste)
  • ¼ teaspoon rosewater (adjust to taste)
  • ¼ cup blanched slivered almonds (for garnish)

Instructions

Prepare the Cornstarch Mixture:

  1. In a small bowl, dissolve the cornstarch in 1 cup of cold milk, stirring until smooth. Set aside.

Heat the Milk and Flavorings:

  1. In a medium saucepan, combine the remaining 1 cup of milk, ground almonds, and whole cardamom seeds.
  2. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent scorching.

Incorporate the Cornstarch Mixture:

  1. Once the milk mixture reaches a boil, reduce the heat to medium-low.
  2. Slowly whisk in the dissolved cornstarch mixture, stirring constantly to prevent lumps.

Sweeten and Flavor:

  1. Add the sugar and rosewater, stirring well to combine.
  2. Continue to cook, stirring constantly, until the pudding thickens to a smooth, creamy consistency (about 3 minutes).

Strain and Serve:

  1. Remove the cardamom seeds from the pudding.
  2. Pour the hot pudding into individual serving dishes.
  3. Garnish with slivered almonds.
  4. Serve warm or allow to cool to room temperature before refrigerating for a chilled version.

Notes

  • Rice Flour Alternative: Substitute cornstarch with rice flour for a more traditional Persian variation.
  • Flavor Enhancements: Add a pinch of saffron or vanilla extract for extra depth.
  • Nut-Free Option: Omit ground almonds for an allergy-friendly version.
  • Sweetness Adjustment: Reduce or replace sugar with honey or agave syrup.