Halki si lagi huyi, mitti ke koonde mein jami huyi, iss firni ka mazaa lafzon ki bandish se parey hai...
Firni kis kis ko pasand hai??
Friday night to end with some homemade sweetness of Firni...Sone se pehle kuch meetha hojaye...!!
Firni is one such yummy sweet dish which is loved and enjoyed by everyone. Firni is generally prepared during festivals like Eid, Diwali, Holi Lohri,Baisakhi!
Firni is traditionally served in small earthen bowls called shikoras or matka. These earthen bowls absorb the extra moisture and liquids and make it more thicker. They also infuse the rice pudding with an earthy aroma... Cover with a lid or aluminum foil and refrigerate for few hours.
Ingredients for Firni Recipe
Steps for Firni Recipe
Firni Recipe
Ingredients
1.5 litre of Milk
Half cup Rice Flour
Half cup Milk powder
1 tbsp Custard powder
200 gm Sugar
1/2 tsp Cardamom powder
2 to 3 drops Kewra essence
Chopped Dry Fuits
Steps
Remove one cup of milk from 1.5 litre of milk and keep aside.
Heat the remaining milk in a deep saucepan or kadai till it boils, keep it on low flame to simmer slowly .
The milk you kept aside put it in a bowl add rice flour and give a mix, this rice flour is easily available in market, if you like to make it at home, just grind rice into fine powder, then strain it.
Add milk powder also and mix it, this powder will make your milk thick and creamy, if you do not have it skip it.
Now put the secret ingredient that is vanilla custard powder, whisk it well, so lumps are not formed in the mixture of rice flour, milk powder and custard powder.
Keep checking and stirring the milk, if you wish to make creamy, silky firni use whole fat milk for good result .
When the milk quantity starts reducing add sugar (keep 2 tbsp sugar aside from 200 grams of sugar), keep mixing till sugar melts, keep changing the flame from low to medium .
Pour the rice mixture to the boiling milk gradually, keep stirring, from low to medium flame for 4 to 5 minutes so the rice flour is cooked properly.
Keep stirring till the firni mixture turns thick. To check the consistency of firni that it is ready or not take a small dish, put some firni mixture on it, let it cool down a little, then try turning the dish sideways to see if the firni is settled or not.
If firni is set sprinkle cardamom powder, pour kewra essence and mix it.
Heat 2 tbsp sugar in a small pan ,keep stirring when it melts and changes colour it is caramelized. Off the flame.
Pour this caramelized sugar to firni mixture ,give a good mix ,this will give a good colour and flavour to your firni, simmer for 2 minutes on low flame, so the caramelized sugar is absorbed thoroughly.
Off the flame, put some chopped dry fruits, mix it and keep some dry fruits for garnishing.
Enjoy your homemade firni with delight at anytime.
Serve it in small earthen bowls and cups and top with sliced almonds, pistachios, kesar and some elaichi powder.
If you like my recipes than do try and share your feedback and tag us on Instagram, Facebook and Youtube.
Points to Remember * Slow cooking is the key to make perfect firni. * Cover the firni when set in any bowls with a plastic wrap, place in fridge for 24 hours to set completely. Covering will prevent the firni from absorbing any moisture or odour.
