| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
helping
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Ingredients
- 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
For Garnish :
- 1 tsp Almonds Pistachios and – each chopped
- 1 tsp rose petals Dried
- strands Saffron – few
Ingredients
For Garnish :
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Instructions
- 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.
Recipe Notes
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