Firni, a sweet milky dessert, to be eaten cold, made either with corn-flour or rice flour or sometimes both and usually flavoured with rose water, kesar and/or ground cardamom. The dish is decorated with chopped or ground almonds or pistachio nuts.
The history of firni goes back a very long way. It seems to have originated in ancient Persia or the Middle East; and to have been introduced to India by the Moghuls. It is the sweet dish after a sumptuous Biriyani meal. In north of India, it is also made during Diwali and Karwa Chauth.
The history of firni goes back a very long way. It seems to have originated in ancient Persia or the Middle East; and to have been introduced to India by the Moghuls. It is the sweet dish after a sumptuous Biriyani meal. In north of India, it is also made during Diwali and Karwa Chauth.
Ingredients:
1. Saffron (kesar) – a few strands
2. Milk – 1 litre
3. Basmati Rice (soaked) -50 gm
4. Sugar – 1 cup
5. Green Cardamom Powder - ½ tsp
6. Kewra water – a few drops
7. Pistachios and almond (chopped)
Method:
1. Bring the milk to a boil in a deep pan.
2. Lower the heat and let it simmer till it reduces a little. Grind the soaked rice to a coarse paste.
3. Mix the paste in the boiling milk. Keep stirring continuously or else it will get lumpy.
4. Add milk soaked kesar. A little bit of kewra water and cardamom Powder (Half a spoon).
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