Firni is a type of Payas. It’s main difference is that it is made of ground rice.This makes it much smoother in texture and is more thicker in consistency,It is stored overnight in earthen bowls which dehydrates it and causes the surface to thicken giving added yummy taste.It is associated with Muslim Festival in India.
Servings: | Time To Prepare: 25 minutes | Submitted By: Chitra Nag
- 2, oz Basmati Rice
- 1, liter Milk
- 1/2, lb Sugar
- 1/2, tsp Saffron
- 4, Cardamom
- 8, sliced thinly Almond
- 1, tbsp Rose Water
- 2, tbsp Kewra WaterA
- 6, sliced thinly Pesta
- Use preferably Gobindobhog or Basmati rice. Soak in water for an hour and grind.
- Bring milk to boil. Add saffron and crushed cardamom. Boil for few minutes.
- Reduce heat and add gradually ground rice stirring continuously ensuring that no lumps are formed.
- Continue boiling till mixture thickens. Add sugar. When sugar melts completely and Firni is of cream consistency remove from heat. Add rose water and Kewra water. Cool. Sprinkle sliced pesta and almond. Serve as a dessert.