SAEDNEWS: Fig fereni is a delicious and nutritious dessert made by combining figs with fereni (a traditional milk-based pudding). This dessert has a soft texture and a sweet flavor, making it suitable for serving to guests or as a nutritious option for children.
According to Saednews, Fig ferni is a traditional Iranian dessert and a simple, filling food for adults. It is also a nutritious meal for children and infants over 6 months old. This pudding is not only a wholesome breakfast for children and often appears on Ramadan and Muharram charitable food menus, but it is also considered a beneficial snack during cold seasons due to its immune-boosting and anti-cold properties.
Because figs are rich in calcium, carbohydrates, and various vitamins, fig ferni helps strengthen the immune system and prevent colds during autumn and winter.
In this guide, we will explain how to prepare fig ferni along with important cooking tips to make it more delicious.
Wheat flour: 2 tablespoons
Cornstarch: 2 tablespoons
Rosewater: 2 tablespoons
Full-fat milk: 2 cups
Dried figs: 10 pieces
Sliced pistachios and almonds: for garnish
Cinnamon and dried rose petals: for garnish
Soak the dried figs in boiling water for a few minutes until they soften completely.
Drain the figs well.
Mash or blend the softened figs into a smooth puree.
Sift the wheat flour and cornstarch twice and mix them together.
Pour cold milk into a pot.
Add the sifted flour mixture to the milk and stir well to prevent lumps.
Place the pot over low heat and let the mixture slowly warm up.
Stir continuously to prevent sticking or burning.
Add sugar and mix until fully dissolved in the pudding mixture.
Add the fig puree and stir well.
Continue stirring for 2–3 minutes after adding the figs.
Add rosewater.
Once the pudding reaches the desired thickness, remove it from heat.
Pour into serving bowls and garnish with cinnamon, sliced almonds, pistachios, dried rose petals, or other nuts.
For better flavor, add cardamom powder, rose essence, cocoa powder, or saffron.
Increase cornstarch for a thicker consistency.
Use full-fat milk or cream for a richer and smoother texture.
If using cream, bring it to room temperature and add it after the pudding cools slightly.
Add chopped walnuts for a fig and walnut version.
You can reduce sugar depending on preference.
Always dissolve flour in cold milk to avoid lumps.
Stir continuously over low heat.
Add a small amount of butter at the end for extra richness.
