GIL-E-FIRDAUS also commonly known as Kesar Firni is a pudding made by grounded rice, lots of dry fruits and saffron. It’s thick as compared to the normal Rice Kheer, garnished with lots of dry nuts and rose petals, it is served chilled in various festivals and special occasions.
The Firni is rich, creamy, rose scented and loaded with lots of chopped dry nuts. In my house Firni is preferred more than rice keer. It’s served chilled hence the consistency become more thick after getting into the refrigerator….. simply divine. I usually make Firni is a large quantity so that we can consume it for many days….lol
Today i am sharing the recipe of Kesar Firni…like wise there are various other recipes and types of Firni too, like Rose Firni, Almond Firni, Pistachio Firni etc. The traditinal and authentic way to set firni is by using clay pots. Since i don’t have clay pots, i preferred serving it in shot glasses. So now let’s proceed to see the recipe of Gil-E-Firdaus aka Kesar Firni.
Prep Time | 10 minutes |
Cook Time | 40 minutes |
Servings |
helping
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- 1 liter Cream Milk Full
- 1 cup Rice Coarsely Ground
- 1 cup Sugar
- 1 tsp Cardamom powder
- strands Saffron - few
- 10 Almonds (sliced)
- 10 Cashew Nuts (chopped)
- 1 tbsp Pistachios - (chopped)
- 10 Raisins
- 1 (optional) Silver leaf
- 1 tsp Almonds Pistachios and - each chopped
- 1 tsp rose petals Dried
- strands Saffron - few
Ingredients
For Garnish :
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- For making ground rice - wash and drain and let the rice rest for around 30 mins. In a grinder, add rice and grind it coarsely and keep aside.
- Heat milk in a thick bottomed vessel. As soon as the milk comes to a boil, add saffron and grounded rice and stir well. Break lumps if any. Keep stirring in medium to low heat to avoid getting burnt.
- Add cardamom powder and chopped dry fruits except raisins. We shall add raisins at the end to avoid milk getting separate.
- Keep stirring till the rice gets cooked and milk becomes thick and creamy. Scratch the sides of the vessel with a spatula to remove the thick cream accumulated. Drop that cream in the milk, that will make it more rick and creamy.
- Now add sugar to and stir well. You may suddenly find the milk getting a thin, but that's okay as sugar has a tendency to leave water.
- Cook the firni for another few minutes till you get the required consistency.
- Turn off the flames and allow it to cool at room temperature.
- Transfer it to the serving bowls, cups or glasses and refrigerate it till chilled.
- Garnish each serving with chopped almonds, pistachios, saffron and dried rose petals and serve chilled.