Saturday, October 12, 2013

Gulabo : The Rose Phirni

Phirni is the quintessential dessert of North India. Tastes best when served chilled. It's rich and creamy texture is so delightful. There are several variations of Phirni. What I have tried today is : flavored it with fresh rose petal paste.
Phirni is traditionally served in individual earthen bowls. Since the festive season is round the corner I have served it in silver bowls. You can use earthen bowls also.
















Ingredients:  serves 3
Milk                  300 ml.
Sugar                2 tbsp
Basmati Rice      2 tbsp
Rose petals        4 tbsp
Peppercorns       5
Almonds.           10


Method:

  1. Soak almonds overnight. Peel them .
  2. Wash rose petals properly and grind them in a mortar and pestle .
  3. Soak rice and peppercorns for half an hour.
  4. Grind rice , almonds and peppercorns finely. Add 2-3 tbsp water as required.
  5. Dissolve the rice paste in some milk and make it thin.
  6. Take milk in heavy bottomed pan, bring it to a boil.
  7. Stir in the rice paste, continue cooking on medium heat.
  8. Stir continuously till it attains creamy consistency and the rice is cooked.
  9. Add sugar . Taste and add more if required. Stir , Simmer till fully dissolved. Remove from fire.
  10. Mix in the rose petal paste. Keep aside 1 tsp.
  11. Pour into individual bowls. Now stir in the remaining rose petal paste in each bowl.
  12. Cover with cling film and refrigerate for  at least 6 hours.
  13. Serve chilled.