Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, firni - pakistani rice pudding. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Firni is a Pakistani rice pudding dessert prepared and cooked with love, using sweetened, cardamom-infused milk. The rice is ground to a powder before cooking to make a creamier, softer consistency and the dessert is served chilled, instead of warm. Traditional recipes call for rosewater in the recipe. Firni is a recipe that has found its way into our cuisine from Persia and the Middle East, and into the ancient kitchens of the Muslim emperors of India.
Firni - Pakistani Rice Pudding is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Firni - Pakistani Rice Pudding is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook firni - pakistani rice pudding using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Firni - Pakistani Rice Pudding:
- Make ready 1 liter Milk – (full cream)
- Take 250 ml milk Evaporated –
- Make ready ¾ cup Basmati Rice – (Grounded to powder/fine granules)
- Get ½ cup Sugar –
- Make ready 4 Cardamom Green –
- Make ready 2 tsps water/Orris Water Kewra - (also called screwpine essence or Pandan essence)
- Get 50 gms almonds Slivered –
- Get 50 gms Pistachio – (finally chopped, unsalted)
Rice puddings are part of quite a few cuisines around the world. Be it Thailand, UK, Iran, Bangladesh, Norway, Egypt, Puerto Rico or Pakistan, everyone has their Both types of rice puddings are cooked for wedding feasts or for the celebration of Eid. Kheer is usually cooked in winter while Firni is cooked. A classic Pakistani dessert, usually made in tiny, shallow, unglazed terracotta bowls.
Steps to make Firni - Pakistani Rice Pudding:
- Wash the basmati rice with cold water 3 times. Drain water and put the rice on a kitchen paper to dry. Leave them in sun for an hour or leave them overnight in the kitchen to dry completely. Then in a coffee or spice grinder, grind the rice along with 4 green cardamoms to tiny granules cum powder form.
- Boil the milk in a pan and add the powdered/granulated rice. Once it starts boiling lower the heat and let it cook for 6-7 mins.
- Now add evaporated milk and cook for another 5 mins. The objective here is to cook the rice thoroughly without drying too much liquid.
- Now add sugar and mix. Cook for another 10-15 minutes or till rice is completely cooked and the milk is 3/4th of the original quantity.
- The mixture should be thick like custard and should cover the back of the spoon. (See the photo)
- Remove the pan from the heat and let it rest for 10 mins. Firni will start becoming thick as it cools down. Now add 2 tsp of kewra water and mix.
- Allow is to cool completely and refrigerate it in a plastic container.
- Once the firni is chilled, spoon it in to serving bowls. Top with slivered almonds and chopped pistachios. Serve chilled.
Kheer is usually cooked in winter while Firni is cooked. A classic Pakistani dessert, usually made in tiny, shallow, unglazed terracotta bowls. The authentic taste of this comforting sweet comes from the cardamom and screw-pine water (you can use rose water in its place). I would often coerce my nani into making firni - hers was always the most delicious. Firni Is made from ground rice, whereas Rice kheer is made from whole rice.
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