Phirni ,A popular summer cooler dessert .Especially liked in the north of India.It not only goes well with your vegetarian menu ,but also compliments the tastes of non-vegetarian delights. Make this and I guarantee a very delighted guest. We make this often for our lunch party as with a elaborate snacks and main course to cook, phirni definitely given you a easily cooked and relished dessert.
Phirni traditionally prepared with just the cardamom flavor, a hint of rose just elevates the taste to another level.I learnt to prepare this yummy dessert from my mother in law.Since then , i must have cooked this numerous times and every time the taste just went better and better.One just cannot get bored with this light and delectable dish.
Print Recipe
Gulab Phirni / Rose Phirni/Rose Rice Pudding
Rose rice pudding,phirni
Ingredients
- 1 liter Milk
- 1/2 cup rice water soaked for 2 hours in
- 1 cup sugar
- 1/2 teaspoon cardamom powder
- strands saffron (optional, but better if added) Some soaked
- drops Rose White essence few
- rose petals Some to garnish.(use the Indian one as it has the beautiful fragrance)
- optional Dry Fruits .
Ingredients
- 1 liter Milk
- 1/2 cup rice water soaked for 2 hours in
- 1 cup sugar
- 1/2 teaspoon cardamom powder
- strands saffron (optional, but better if added) Some soaked
- drops Rose White essence few
- rose petals Some to garnish.(use the Indian one as it has the beautiful fragrance)
- optional Dry Fruits .
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Instructions
In a heavy bottom pan( donu2019t use a steel pan as the milk gets the burnt smell often) keep the milk on high flame till one boil. Then reduce the flame to low-medium and let it cook for another 20-25 minutes. Keep stirring in short intervals.
On the other hand, take the soaked rice and grind it course in a mixer. Donu2019t add too much water while grinding, just add much needed to have the rice fully dipped.
Now, Sieve this rice mixture along with its water and keep aside.
Once the milk changes color (itu2019ll get a bit yellow as cooked), add this sieved rice mixture. You need to keep stirring as you add the rice mixture as it should not stick at the bottom of the pan.
Cook for 5 minutes and add rose essence and saffron and sugar.Stir well to mix the sugar well.
Cook till a little thick and put it off flame.
Pour this phirni into the ramekins or serving cups or mitti katoras and put in the fridge to set.
Garnish with slivered pistachios n almonds and rose petals.
