3 cup milk
3 tablespoon ground rice
3 tablespoon sugar
1/2 teaspoon ground cardamom
1 tablespoon rose water or 2-3 drops rose
2 tablespoon blanched pistachios or
Directions: How to Cook Firni (Rice Blancmange)
Take some of the cold milk and mix with the ground rice to a smooth cream. Bring the rest of the milk to the boil with sugar, stirring with a wooden spoon. Remove from heat and stir in creamed ground rice, then return pan to heat and stir constantly until mixture bolis and thickens. Boil, stirring for 3 minutes. Sprinkle over the cardamom, rose water or essence and half the pistachios, chopped. Stir well. Pour into individual dessert dishes. Decorate tops with remaining pistachios or almonds, slivered. Serve warm or chilled.
Compiled by I. Chaudhary of Oz Posted to EAT-L Digest 10 November 96
Recent comments and reviews for this recipe:
| deepali mehta writes:|
it looks good but i didn`t understand what you meant by `groundrice`.
do we have to grind this rice a bit in mixer grinder because in firni we usually doesn`t see any flakes of rice.
Posted on 10 Feb 2009, 04:09 ET
| Ambreen writes:|
In firni grind rice are used. U can use grinder to grind the rice to powder form otherwise its kheer not firni.
In above recipe if Khoya is added it will be a lot more tasty.
When kheer is ready and pan is removed from heat just add 1or 2 table spoon of khoya and mix well.
Posted on 07 May 2009, 06:08 ET
| Uma writes:|
Actually, it works much better if you use the rice flour. If rice flour is not available, then the rice needs to be ground to the point where they are like flour or wet rice is like a smooth paste.
Posted on 11 Aug 2009, 19:07 ET
| Souvik Bit writes:|
Its really nice....... I'm loving it....
100 out of 100 ok....
Posted on 09 May 2011, 04:56 ET
Add your comment: