Many like I used to earlier make the mistake of spelling it as phirni.
The correct word is firni
فرنی firnī, s.f. A dish resembling hasty pudding, made of ground rice, milk, and sugar
It’s an eternal favorite in my house and cooked very often
ingredients (1 cup = 250 ml)
•2 level tbsp basmati rice
( I use one medium cup in 5 kg)
•2 litres milk
• 1 1/2 cup sugar or as per taste
•3 tsp almonds- blanched, reserve a few for garnishing, cut in slivers
• 1 tsp slivers of pista
•1 green cardamom (hari elachi) – crushed and powdered in a mortar-pestle
•12 to 15 strands of saffron (kesar)
how to make recipe
Method:
1. Rinse rice and soak for an hour. Grind very fine ( I add a little bit of milk)
2. heat milk in a thick bottomed broad pan or sauce pan or kadai.
( once milk is warm take out 1 cup and soak the saffron strands in this warm milk and keep aside)
3. once milk comes to a boil add the rice paste stirring constantly to prevent lumps.
4. Once rice has settled down & integrated you can stop stirring constantly & stir only at intervals so that the lumps are not formed.
5. Once the milk is thick & has turned slightly yellow add the almonds and crushed cardamom. Add the saffron strands.
6. Sugar is the last thing you add.
Stir for few minutes.
Take off heat and once cool pour into earthen bowls called sikora
Garnish with almond and pista slivers
I don’t use it but chandi ka warq can be used too.
