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. An authentic Firni/Phirni is a creamy dessert prepared with powdered Rice, slow-cooked in Milk & sweetened with Sugar. Firni/Phirni is usually flavoured with powdered Cardamoms, Saffron or Kewra Essence and served as such, some even serve Firni/Phirni garnished with slivered Nuts and Saffron. This Gulab Phirni/Rose Firni is yet another delectable dessert with an added twist to the authentic Firni Recipe. Traditionally Gulab Phirni/Rose Firni is prepared with fresh Rose Petals or Gulkand( Sweet preserved Rose Petals).  But this recipe is a cheat version where fresh Rose Petals/Gulkhand is replaced with just few spoons of Rose Syrup for a wonderful Gulab Phirni without compromising with taste and flavour. 

      The memories of Firni/Phirni and especially Nombu Kanji comes along with Eid for me.  Least to mention the best ever Muslim style Mutton Biriyani and the Brinjal Curry/Kathirkai Pachadi prepared by Muslim folks.  If it is Biriyani then it is Muslim Biriyani... They absolutely have a skill and knack for the dish that they have taken the popularity of the dish, the so-called Biriyani to the next level. 

     My acquaintance & love for Phirni/Firni started during my college days when our neighbour's treated us with a delectable Eid feast.  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...

      I love desserts flavoured with Rose and my son has got a recent love for pink coloured dishes.  So when I made Phirni/Firni last time, thought of converting a small batch into Rose Firni/Gulab Phirni.  Traditionally Gulab Phirni/Rose Firni is prepared with fresh Rose Petals or Gulkand( Sweet preserved Rose Petals).  As I didn't have a supply of both the above ingredients, I gave a try by flavouring the basic Phirni/Firni with Rose Syrup. This Rose Syrup is the one I usually use for making Rose Milk(Bandung), which has the needed Rose flavour, the Pink Colour and mild Sweetness in it. So my job got much easier with Rose Syrup. Just added few spoons of Rose Syrup of the basic Phirni/Firni and instantly I got it converted into Gulab Phirni/Rose Firni.

For more Recipes on INDIAN DESSERTS, Click here...

Cuisine - Mediterranean/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

For Basic PHIRNI/FIRNI RECIPE, Click here...

GULAB PHIRNI - ROSE FIRNI

INGREDIENTS:

Basmati Rice / Long Grained Rice - 3 Tbspn
Sugar - 3/4 Cup
Milk - 3 Cups

Cardamoms - 4 Nos.

Kewra Essence - few Drops

Rose Syrup - 2 Tspns

For Garnishing:

Cashew Nuts - Few
Almonds - Few
Pistachios - Few
Saffron - Few Strands(Optional)

Dry/Fresh Rose Petals - Few

METHOD :

• Dry roast the saffron strands for few seconds, soak it in 1 Tbspn of warm milk & keep it aside.
• Blanch the Almonds and cut them into small pieces.
• Cut Cashew Nuts and Pistachios into small pieces.
• Powder the Cardamoms and keep it aside.
• Wash and soak Basmati 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.
• Add powdered Cardamom and drizzle few drops of Kewra Essence and give a quick stir.
• When the rice is cooked, stir in the sugar and mix well.
• Now pour in the Rose Syrup and mix well.
• Cook on low flame for few more minutes.
• Chill Gulab Phirni/Rose Firni for few hours in the refrigerator.
• Serve Gulab Phirni/Rose Firni chilled garnished with Cashew Nuts, Almonds, Pistachios, Saffron strands & fresh/dry Rose Petals.

GULAB PHIRNI - ROSE FIRNI

 

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 a few drops of Kewra Essence.
• 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 grind 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 the mixture getting scorched at the bottom.
• Use a heavy-bottomed pan, to avoid sticking and scorching at the bottom, which will spoil the taste of Gulab Phirni/Rose Firni.
• I have used Rose Syrup in this recipe.
• Can substitute it with few teaspoons of Rose Essence and few drops of Pink Food Colouring.
• Authentic Gulab Phirni calls for flavouring the dessert with fresh Rose Petals/Gulkand.
• The Rose Syrup I used had sweet in it.  Adjust the amount of Sugar accordingly & to suit your preference.
• Adding Saffron & Kewra Essence are purely optional.
• Can grind few soaked Almonds/Pistachios along with Rice for Almond/Pistachios Firni/Phirni.