Firni Tart
No-bake Firni tart: First of my three experiments with Firni this Ramadan
Course Dessert
Cuisine Fusion
Servings 8
Calories 247 kcal
Base
- 1 cup Medjool dates
- 1.5 cup almonds
- pinch sea salt
Firni
- ½ litre milk
- 3 tbsp semolina
- 4-6 green cardamoms
- 3 tbsp sugar/sweetener more or less, depending on taste
- pinch saffron optional
Base
Take the first three ingredients in a food processor and blitz until a sticky, crumbly mixture is formed. Lightly grease a tart tin and transfer the mixture into it. (I used a foil tin). Press until an even layer of crust is formed on the bottom and sides of the tin.Store in the freezer for two hours at least. After two hours, prepare basic Firni.
Firni
Take milk in a saucepan and bring to boil. Add in green cardamoms and saffron (optional). Allow it to simmer for some time till the milk starts thickening. Stir continuously.
Add in the semolina, little by little, stirring continuously. Cook for about 10-15 minutes until it thickens to your preferred consistency (thicker than regular firni). Keep stirring to avoid formation of lumps. Discard the green cardamoms
Add in the sugar and cook for some more time, until it gets incorporated.