Firni - Pakistani Rice Pudding
Firni - Pakistani Rice Pudding

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, firni - pakistani rice pudding. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Put basmati rice in a colander. Drain water and put the rice on a kitchen paper to dry. Leave it in the sun for.

Firni - Pakistani Rice Pudding is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Firni - Pakistani Rice Pudding is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have firni - pakistani rice pudding using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Firni - Pakistani Rice Pudding:
  1. Prepare 1 liter Milk – (full cream)
  2. Make ready 250 ml milk Evaporated –
  3. Make ready ¾ cup Basmati Rice – (Grounded to powder/fine granules)
  4. Make ready ½ cup Sugar –
  5. Get 4 Cardamom Green –
  6. Get 2 tsps water/Orris Water Kewra - (also called screwpine essence or Pandan essence)
  7. Get 50 gms almonds Slivered –
  8. Take 50 gms Pistachio – (finally chopped, unsalted)

Kheer is usually cooked in winter while Firni is cooked. Firni is a recipe that has found its way into our cuisine from Persia and the Middle East, and into the ancient kitchens of the Muslim emperors of India. In my recipe for firni, I replace the need for slow cooking the milk down to thicken, with condensed milk and this also adds the sweetness without using. Find this Pin and more on desserts by Lisa Allen.

Instructions to make Firni - Pakistani Rice Pudding:
  1. Wash the basmati rice with cold water 3 times. Drain water and put the rice on a kitchen paper to dry. Leave them in sun for an hour or leave them overnight in the kitchen to dry completely. Then in a coffee or spice grinder, grind the rice along with 4 green cardamoms to tiny granules cum powder form.
  2. Boil the milk in a pan and add the powdered/granulated rice. Once it starts boiling lower the heat and let it cook for 6-7 mins.
  3. Now add evaporated milk and cook for another 5 mins. The objective here is to cook the rice thoroughly without drying too much liquid.
  4. Now add sugar and mix. Cook for another 10-15 minutes or till rice is completely cooked and the milk is 3/4th of the original quantity.
  5. The mixture should be thick like custard and should cover the back of the spoon. (See the photo)
  6. Remove the pan from the heat and let it rest for 10 mins. Firni will start becoming thick as it cools down. Now add 2 tsp of kewra water and mix.
  7. Allow is to cool completely and refrigerate it in a plastic container.
  8. Once the firni is chilled, spoon it in to serving bowls. Top with slivered almonds and chopped pistachios. Serve chilled.

Mango Phirni a variation to the traditional Phirni recipe. Phirni is an Indian rice pudding like dessert. Mango Phirni / Firni is prepared with full cream milk,basmati rice,sugar and mangoes as main. A classic Pakistani dessert, usually made in tiny, shallow, unglazed terracotta bowls. The authentic taste of this comforting sweet comes from the cardamom and screw-pine water (you can use rose water in its place).

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