Firni

Firni is been on my to-do list since I started my blog and had thought of a page on Indian Desserts. I also had the write up ready and was waiting for a chance to make it and take some pictures so that I can publish it on my blog. Finally, I made it today to celebrate our 15th wedding anniversary. Will give a small serving so that hubby wouldn’t refuse to it. (Generally, he is not happy when I offer sweets to him).

This surely one of the most easiest, creamiest and tastiest Indian desserts. I had tasted it for the first time way back in the eighties when my mom had made it seeing the recipe in her Sumeet mixer recipe booklet. My brother was quite crazy about such desserts and very enthusiastic to read such recipes. And my mom though with the limited resources we had, was always ready to try out any such recipes. I remember him pestering my mom to make this once and we had even managed to get some earthern bowls to serve it. Though I should admit that I am sure mom wouldn’t have added saffron/kesar or pista/badam in it ( I don’t think we used to buy such exotic nuts during those days) . But I am sure she would have added some fried cashews and raisins for sure like we do for payasam 🙂 Its creamy texture is quite invigorating and very delicious too. Very easy to make and tastes almost like pal payasam, yet not as time consuming and tedious like pal payasam. Eat it chilled in an earthen bowl to enjoy the real taste of firni 🙂

Ingredients:

• Raw rice 1/4 cup
• Full cream milk 1 litre
• Sugar 1/2 cup (100 gm)
• Chopped almonds/pistachios 2 tbsp
• Saffron strands 2-4 (optional)

Method:

• Wash the rice and soak it for 15-20 minutes.
• Grind it into a coarse powder in a mixer and keep it aside.
• Take a heavy bottom flat pan and bring the milk to a boil.
• Add in the rice powder and cook till it is fully done.
• Add the sugar and mix well. Reduce it till you get a thick cream like consistency.
• Soak the saffron strands in a tablespoon of warm milk and add it to boiling firni.
• Remove from fire and garnish with fine slices of almonds and pistachios.
• Serve it chilled in earthern bowls.

Notes:

• You can add or reduce the amount of sugar according to your taste buds and preferences.
• If you do not have full cream milk, you can use normal milk and reduce it a bit longer.
• For a royal look, you can use some silver warq on top.
• I remember seeing on a TV show, to add some caramelized dry fruit disk on top of this firni. Caramelize sugar and add finely chopped nuts to it. Pour the hot mixture on a greased plate or silicon sheet and cut disks out of it. Cool it and place a disk on the bowl filled with firni. Just break the disk with a spoon and eat it along with the creamy and chilled firni.