Phirni or Firni is a type of rice pudding very famous in Indian subcontinent. It is very easy to prepare and served as a dessert after a meal. It is made by slow cooking powdered-rice / rice paste in milk and can be prepared in various flavours – gulab (rose), kesar (saffron) and many more.
Back home, phirni was never been a part of our usual festival spread. I tried it once or twice somewhere outside, but never really liked it very much. But my conception about phirni totally changed when I first time tried it in during Ramadan in a food festival. Among all the big and busy food stalls, an old guy was selling phirni in his moving cart. I, totally unplanned, smelled the aroma and instantly bought one – the flavour and taste I felt is beyond words.
This year, I chose phirni as a part of my Diwali spread and tried my best to recreate the magic of the taste I experienced that day. I must say, I did good justice to it and since I loved it so much, decided to share the recipe with you all. Try this and you will not regret, I bet.
- 1/2 cup (approx 100 gm) rice (preferably gobindobhog rice)
- 500 ml full fat milk
- 400 gm condensed milk
- 2 table-spoon rose water
- 1 tea-spoon cinnamon powder (elaichi)
- Soak the rice in water for 3-4 hours. Drain the water and make a fine paste.
- Heat milk in a heavy bottom pan and bring to boil.
- Add the rice paste with the milk and lower the flame. Keep stirring constantly to mix well. There should not be any lump left and the mixture should be smooth.
- Add rose water and cinnamon powder and cook on low to medium flame for 10 minutes by stirring constantly.
- Turn off the flame and add the condensed milk. Mix well.
- Let it set and come down to room temperature.
- Refrigerate it for 2 hours and serve chilled.
This is a perfect dessert for any occasion. This Diwali, try making phirni to treat your guest and do drop me a comment telling how you like it.
May you have a Happy & Prosperous Diwali!