FIRNI

     Thanks to the Mughals for introducing yet another delicacy into Indian Cuisine. Rich & tasty - Firni/Phirni.  The origin of the dessert is believed to be Middle Eastern, but can also be seen in Lebanese, Moroccan & Afghani Cuisine. A lot of innovative variations are found with this recipe these days, the Badam-Pista Firni, Mango, Rose, Kesar(Saffron) etc., & etc.,
     This is the basic authentic recipe of the dessert.   Phirni/Firni reminds me of Eid. During Ramzaan, our neighbour would never fail to send us Phirni/Firni and the famous Nombu Kanji. And least to mention their famous Mutton Biriyani and the Brinjal curry.  I am a big fan of all these recipes.  I learnt this recipe from our neighbour's grandmother. This is a foolproof recipe and I strictly follow the measurements, no variations whatsoever.
      This is one of the recipes, I wrote out in my first recipe book during my college days.  Since then this is one of the most frequented desserts in our house and my husbands favourite too...  My husband's office colleagues always ask for Phirni/Firni, since the day they tasted it during their visit to our home.  This time I made a big batch for them.

Cuisine - Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM  

Soaking Time - 2 Hours
Preparation Time - 30 - 40 Minutes
Cooking Time - 30 - 45 Minutes

INGREDIENTS:

Basmati Rice / Long Grained Rice - 3 Tablespoons
Sugar - 3/4 Cup
Milk - 3 Cups
Cardamoms - 4 Nos.
Cashew Nuts - Few
Almonds - Few
Pistachios - Few
Saffron - Few Strands (Optional)

METHOD:

• Dry roast the saffron strands for few seconds, soak it in 1 Tablespoon of warm milk & keep it aside.
• Blanch the Almonds and cut them into small pieces.
• Cut Cashew Nuts and Pistachios into small pieces.
• Wash and soak the rice for 2 hours. 
• Drain the water and allow the rice to dry on an absorbent kitchen towel for 1/2 an hour.
• Pulse the rice in a mixer for a few seconds, to make it into a coarse powder.
• Mix the rice powder in cold milk and stir well until there are no lumps.
• Boil the rest of the milk in a heavy-bottomed pan.
• Add rice mix gradually into the boiling milk and stir well.
• Cook on a very low flame for 10–15 minutes, stirring continuously.
• When the rice is cooked, stir in the sugar and mix well.
• Cook on low flame for a few more minutes.
• Chill Phirni/Firni for few hours in the refrigerator.
• Serve Phirni/Firni chilled garnished with Cashew Nuts, Almonds, Pistachios and Saffron strands.

NOTES :

• Can use any variety of long-grained rice for the recipe (Basmati or Jasmine Rice). The aromatic rice varieties would suit well.
• If using normal rice, can add few drops of Kewra Essence or Screw Pine Leaves (Pandan Leaves) to get the natural Pandan-like aroma in the rice. (Remove the leaves once the rice is cooked)
• Soaking and dry grinding the rice into a coarse powder perfectly gives Phirni/Firni, the desired consistency.
• Do not grind the rice into a paste or powder it into a fine powder.
• Mix the rice powder in cold milk just before adding it to the boiling milk.
• Stirring it continuously is to ensure there are no lumps and to avoid creaming of the milk.
• Use a heavy-bottomed pan, to avoid sticking and burning at the bottom, which will spoil the taste of Phirni/Firni.
• Adjust the amount of sugar to your preference.
• Adding saffron is purely optional.
• Can add Gulkhand (Rose Petals preserved in thick sugar Syrup) or rose essence to make Rose Firni or Gulab Firni.
• Can grind few Almonds/Pistachios along with rice for Almond/Pistachios Firni/Phirni a.k.a Zafrani Firni.