𝘊𝘢𝘳𝘥𝘢𝘮𝘰𝘮 𝘴𝘤𝘦𝘯𝘵𝘦𝘥 𝘮𝘦𝘮𝘰𝘳𝘪𝘦𝘴 𝘰𝘧 𝘗𝘩𝘪𝘳𝘯𝘪..

Sweets made with milk have a long history in India. Till today milk is an important ingredient in sweet preparations for festivities and  during auspicious occasions.

Firni is a recipe that has found its way into our cuisine from Persia and the Middle East and into the ancient kitchens of the Muslim emperors of India. A perfect dessert for the royal dining table, though made with seemingly simple ingredients. this was a dessert served cold. adorned with expensive spice such as saffron, rose water and topped with nuts and silver leaf, it has been a traditional dessert of festivity and celebration ever since. 

Phirni is traditionally set in clay bowls called ‘sakoras’. These bowls help in absorbing the excess liquid and in thickening the Phirni. Nowadays with the help of refrigerators the Phirni thickens due to the cold and various types of bowls and dishes can be used. 

Each time I cook it, the aromas of earthy rice and vibrant cardamom that envelope my kitchen transport me back to my happy childhood..

To make Phirni you need:

1 litre of full fat milk 

400 gram sugar

7 tbsp basmati rice 

2 tsp freshly ground green cardamom 

1 tbsp each of crushed pistachios and saffron for garnish

1 tsp kewra or rose water 

Method : 

• Start by coarsely grinding the rice in mortar and pestle.

• In a couldron, heat the milk and but do not allow to boil. (about 5-6 minutes) then add the rice and let it cook completely. Keep stirring in between. When the rice is cooked, add sugar. Never add sugar before adding rice. 

• Cook till it thickens. Now add the ground cardamom powder. Stir in the kewra or rose water. 

• Cool the firni completely but stirring continually. But do not let it set, it should set in the bowl. 

Who doesn't love the smell of earth when the rain falls on it. Petrichor❤️ Yes! Wanna indulge it? Pour the phirni in a earthen plates. You can use any bowls for that matter but the earthen plates help in absorbing moisture and thickening the phirni, also it gives the phirni an earthy flavour (Saundhapan). I told ya! Let it cool for 2 hours. Garnish with chopped pistachios and saffron.

The phirni tastes absolutely divine✨✨