Recipe for Firni

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Recipe for Firni

Introduction:

Firni is a delicious sweet dessert mainly it is a dish of milk and rice. It is equally famous in India, Pakistan, and Bangladesh. Firni is almost the same as kheer but in Firni the rice is ground to fine powder that gives it more thickened texture while in kheer whole rice is used. Firni is a type of pudding that mainly originated from the Indian subcontinent or Iran.  It is usually made by boiling milk and then adding in it sugar, rice, broken wheat, vermicelli or wheat corn. Firni may flavor with cardamoms, saffron, raisins, cashews, almonds, pistachios or with other dry fruits.

It is usually considered the traditional sweet dessert in the religious festivals of Hindus e.g while doing puja may be served as Bhog, on Dewali and Karwa Chauth and Muslims e.g in Ramadan and on Eid-ul-Fitr and Eid-ul-Azha. Firni is also famous as Indian rice pudding. it is usually served cold that can also be prepared with suji, milk, saffron, sugar, and dry fruits, etc. Firni may serve as a sweet dessert after meals in-home or at weddings and restaurants. In this article, the discussion will be about the recipe of Firni along with its nutritional value.

Recipe

Timing:

The total time for this recipe of Firni is 30 minutes that includes the 5 minutes of preparation and 25 minutes of cooking.

Serving size:

The serving size for this recipe of Firni is about 6 to 8 servings. The serving size can increase or decrease by managing the ingredients of the recipe.

Ingredients:

The main ingredients for the Firni include ground rice, milk, sugar, cardamom, saffron, pistachios or almonds, etc. All the ingredients of Firni along with their accurate quantities are:

  1. Half cup of rice ( 1 cup is equivalent to about 250 ml)
  2. 2 liters of milk or 2000 ml of organic milk
  3. 2 cups of sugar or you can add according to your requirement and desire
  4. 20 to 25 almonds either in-ground or powdered form, keep a few almonds for garnishing in the sliced form
  5. 7 to 10 pieces of cardamoms that are green Elaichi ( grind or crush in the mortar-pestle)
  6. 12 to 15 strands of saffron (Kesar)

Directions for the procedure:

The step by step instructions for the Firni with kitchen tips and directions are:

Grinding rice for Firni:

1)    Rinse the rice in water for about a couple of times and then drain the rice and leave them aside so that they are dried on the room temperature. You can also dry the rice grains with the help of a kitchen towel.

2)    When the rice grains are dried then take a dry grinder and then grind the rice in the grinder until the rice is converted to fine powder or resembles the consistency of suji or semolina.

3)    The rice can also grind to a fine powder after soaking in water for about 30 minutes. Keep the ground rice powder on aside.

Making the first:

1)    Take a thick bottom pan or Kadai and heat the milk in it.

2)    When the milk is slightly warm, take from it about 1 tablespoon of milk in a bowl and dissolve the saffron strands in it. Stir the saffron strands in milk and then keep aside.

3)    Heat the milk to a boil and after that, lower the flame and add the rice powder in it. Stir the milk and at that time add the sugar too and dissolve it.

4)    Now, cook the rice in the milk over the medium flame. Do the stirring of the milk continuously at regular intervals so that there is no formation of rice lumps in the milk.

5)    Blanch the almonds by keeping them in a hot eater and after that peeling them, slice the almonds. Keep a few of the almond slices for garnishing.

6)    So, after the cooking rice, add the saffron milk, cardamom powder, and the sliced almonds into it.

7)    Then cook the Firni for further 5 to 10 minutes for its thinking.

8)    If you want to add the rose water into the Firni then sprinkle some of it after the Firni preparation.

9)    Then, serve the delicious cool Firni after garnishing with sliced almonds and silver foil and enjoy this tasty sweet dessert.

Nutritional value:

1 cup of Firni gives about 352 kcal that includes 48 g of carbohydrates, 13 g fat, and 12 g proteins.


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