Rose and Pistachio Firni
A creamy rice pudding flavored with rosewater and garnished with pistachios, this Rose and Pistachio Firni offers a beautiful balance of floral sweetness and nutty crunch. It's ideal for festive occasions.
Ingredients
- 1 litre (~4 cups) whole milk
- ¼ cup basmati rice
- ½-3/4 cup sugar
- 3 green cardamom
- 2 tablespoon rose water
- pink color optional
- 2 tablespoon pistachios chopped plus extra for garnish
- 2 tablespoon heavy cream or evaporated milk optional
Instructions
- Rinse the rice and soak it for one hour. Drain most of the water, reserving approximately 2 tablespoons. Grind the rice and the reserved water into a paste, then combine with ¼ cup of milk.
- In a heavy-bottomed pan, add ¼ cup water first, the remaining milk, and cardamom, and bring to a boil. The addition of water will help prevent the milk from burning. Reduce the heat and add the pistachios. Gradually incorporate the rice paste, stirring continuously to avoid lumps.
- Stir in the sugar and simmer the mixture until it begins to thicken. Once thickened, add the rose water and a few drops of pink food coloring. Continue stirring the firni intermittently until it reaches a creamy consistency, which may take around 30-40 minutes.
- At the end, stir in the heavy cream. Remove from heat and allow the firni to cool to room temperature before transferring it to a serving dish. Refrigerate until chilled.
- Garnish with chopped pistachios and rose petals. Serve cold!
Notes
- Start with ½ cup sugar and adjust according to taste.
Nutrition
Calories: 344kcalCarbohydrates: 48gProtein: 10gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 39mgSodium: 101mgPotassium: 463mgFiber: 1gSugar: 38gVitamin A: 544IUVitamin C: 1mgCalcium: 335mgIron: 0.5mg
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