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Rose & Pistachio Firni

Rose & Pistachio Firni

A creamy rice pudding flavoured with aromatic rose water and crushed pistachios. This dessert is gorgeously fragrant, super elegant and very delicious. 

Rose & Pistachio Firni

This Firni (or Phirni) is a spin on the classic Punjabi dessert. The addition of rosewater and pistachios makes this dessert very luxurious and aromatic. Traditionally, Firni is served in thootis (clay pots). I decided to present them in stem glasses to make them look more elegant.

Rose & Pistachio Firni

INGREDIENTS

  • 1 litre milk
  • 1/4 cup basmati rice
  • 1/2-3/4 cup sugar
  • 3 green cardamom
  • 2 tbsp rose water
  • pink colour (optional)
  • 2 tbsp pistachio (chopped + extra for garnish)
  • 2 tbsp heavy cream or evaporated milk (optional)

DIRECTIONS

  1. Wash the rice and soak for an hour. Drain most of the water and reserve around 2 tbsp of it. Grind the rice and water. Mix this with around 1/4 cup milk.
  2. Add the remaining milk to a heavy bottom pan along with 1/4 cup water and cardamom and bring to a boil. The water will prevent the milk from burning.
  3. Lower the heat and add the pistachios. Stir the rice water and gradually add to the pan, mixing while doing it to avoid any lumps.
  4. Then add sugar, mix and simmer till the pudding starts to thicken.
  5. Add the rose water and few drops of pink colour. Keep stirring the firni in intervals until it is thick. It might take around 30-40 mins. In the end add your heavy cream.
  6. Turn off heat and let the firni come to room temperature. Then pour in your serving dish and refrigerate.
  7. Garnish with pistachios and serve cold.

NOTE

  • This recipe makes 4 servings.
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Rose & Pistachio Firni