Creamy Rice Firni (Chawla Ki Firni) Recipe: A Festive Indian Dessert
45 minutes
674 reads
About Creamy Rice Firni (Chawla Ki Firni) Recipe: A Festive Indian Dessert
Indulge in the exquisite flavors of Rice Firni, a beloved Indian dessert perfect for Diwali celebrations and special occasions. This creamy, dreamy delight features slow-cooked basmati rice in rich milk, delicately spiced with cardamom and fennel, and finished with a touch of saffron and a sprinkle of nuts. My family recipe adds a unique floral note with rose petals for an unforgettable treat.Traditional Firni recipes are often time-consuming, but this recipe is designed for ease while maintaining the authentic taste. The subtle fennel and rosewater elevate the classic flavors, creating a truly special dessert experience. This is more than just a recipe; it's a taste of tradition and celebration.Prepare to be amazed by the velvety texture and the harmonious blend of spices. This North Indian classic is guaranteed to impress your guests and leave them wanting more. So, gather your ingredients, and let's create some magic in the kitchen!
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Recipe Time & More
Prep25 minutes
Cook20 minutes
Total45 minutes
Ingredients
For the Rice Paste
- 1/2 cup Basmati Rice soaked in water for at least 30 minutes
- 1/2 cup Water for grinding rice
For the Firni
- 4 cup Milk full-fat recommended
- 3/4 cup Sugar adjust to your preference
- 1 tsp Fennel Powder finely ground
- 1 tsp Cardamom Powder freshly ground is best
- 1/4 tsp Saffron Threads soaked in 1 tablespoon warm milk for 10 minutes
- 2 tbsp Pistachios finely chopped
- 2 tbsp Almonds finely chopped
- 2 tbsp Nuts for garnish (optional), mixed
- 1 tbsp Rose Water for added aroma, optional
- Rose Petals for garnish
Instructions
Prepare the Rice Paste
- Soak basmati rice for at least 30 minutes. Drain well and grind into a coarse paste using a little water.
Cook the Firni
- In a heavy-bottomed saucepan, bring the milk to a gentle boil. Slowly add the rice paste, stirring continuously to prevent sticking and burning. Reduce heat to low and simmer for 15-20 minutes, or until the rice is cooked through and the mixture has thickened.
Infuse with Flavors
- Stir in the sugar, fennel powder, cardamom powder, and saffron (with its milk). Continue to cook for another 5 minutes, stirring frequently.
Finish and Serve
- Remove from heat and stir in half of the chopped pistachios and almonds. Pour the firni into individual serving bowls or one large bowl. Garnish with remaining nuts and rose petals. Chill in the refrigerator for at least an hour before serving. Optional: Add a drizzle of rosewater before serving.
Recipe Notes
Expert Tips for the Perfect Firni
- Use high-quality, full-fat milk for the richest, creamiest firni.
- Don't rush the cooking process; low and slow simmering ensures a perfectly smooth texture.
- Adjust the sugar to your taste preference; you might prefer it slightly less sweet.
- For an even more luxurious experience, toast the nuts lightly before adding them to the firni.
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Recipe Nutrition
Calories: 212kcalCarbohydrates: 45gProtein: 2gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gFiber: 1gSugar: 38g
Hem Lata Srivastava
Articles: 200
4 Comments
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Such a delicious dish! Thank you.
Wow, this looks fantastic!
This is so inspiring! Can’t wait to cook it.
This is so inspiring! Can’t wait to cook it.