| Recommended By Chef |
| Tips About Recipe |
5742 Views
0 Comments
¾ cups flaked almonds,(bareek katay huay badam)
10-12 green cardamoms (choti/hari ellaichi)
3-4 table spoons newly harvested cheapest long grain rice,(sastay walay, naye chawal)
¾ or 1 cup sugar
1 kg full cream milk
1 and ¼ cup or 250- 300 ml thickened/fresh/whipping/double cream
½ - 1 tea spoon rose water (optional)
METHOD:
Soak rice for 3-4 hours in water.
In a small blender/grinder blend together.. the seeds of green cardamom, rice with the water in which they are soaked and the almonds;keep some almonds for garnishing.
Blend these into a paste.
Put milk and the rice-almond paste in a pot and cook on low-medium flame, don't move away from the pot, stay near and keep stirring because it might burn.
It will get thick like kheer so keep stirring.
Sugar will melt and firni will get thinner; then cook for sometime so that it becomes thick again.
When its boiling again and the bubbles are moving slowly then add thickened cream and rose water.
Let it come to boil again so that cream is also cooked in firni.
Dish out and garnish with flaked almonds.
Remove at the right consistency, it will get thicker when cooled down in fridge.
IMPORTANT NOTES:
Preferably soak ½ cup almonds and peel them,cut some in slices for garnishing.
Ready made flaked almonds usually change in taste after some time.
Don't take basmati rice; always take newly harvested cheapest long grain rice for making desserts.