A kheer ( rice pudding) made from ground rice as supposed to kheer which is made with whole rice grains

Ingredients

1/4 cup ( medium sized cup) rice

Soaked and ground

1 kg – Full cream Milk

Almond and pista slivers for garnish

1 cup sugar

Method

Soak and grind rice

Add to cold milk and put on boil. Keep stirring to prevent lumps.

If you add the ground rice to boiling milks lumps form.

I stir for a long time till milk changes color and becomes a darkish cream color.

Also use only alumunium or copper pot. Never use steel as milk will burn in it.

If you like it sondhi ( smelling like wet earth – fragrant or a metaphor for sweet smelling) as I do then let it stick to the bottom of the pan and scrape it a bit.

Garnish with the slivers of pista and badam.

Note: If you t ake it out in an earthen bowl it tastes better.

Enjoy

Eid Mubarak

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.