Tag Archives: kheer

Shahi Firni

Shahi Firni

Firni, kheer , payesh always confused me !!!! I always wondered , what could be the difference between them , all being rice pudding and involving the same cooking process !!! Though my mom and grandma always referred the rice pudding with coarse ground rice to be “Firni” , but the age was such to think ” what do they know” !! Sorry Mom and Bubu !!! You are absolutely right !!! It’s not too long , I came to know the difference . Firni is cooked with coarse ground rice , whereas in kheer and payesh , whole rice is used . According to a very wonderful person I know , Amena Apa ;

“Kheer -milk content high. rice minimum

Payesh- rice content higher. Millk does not need to be super reduced.

Firni- ground rice.That acts as a thickening agent. Milk does not need extra boiling off .”

Agreed . But shahi Firni does need thick milk to get the full flavor . For the shahi flavor , don’t forget the good quality rose water and saffron also.

Shahi Firni

Ingredients:

1 liter full cream milk
1/4 th cup evaporated milk or 4 tbl spoon powder milk
1/3 cup of coarse ground rice ( it should not be powdered , must have granules)
1/3 rd cup, nut paste , take almond , peanuts together ( must not be fine paste, it should be coarse in texture)
Sugar to taste ( around 1/2 to 3/4 th cup , depending on your taste)
3 or 4 cardamoms
1 small stick of cinnamon
Saffron
Rose water ( good quality)
Nuts and dried fruits for garnishing

Procedure:

1. Mix the powder milk or evaporated milk with full cream regular liquid milk . Bring it to boil . While boiling , don’t forget to add the cinnamon , cardamoms in it . Now reduce the milk a bit ( not too much ).

2. Add the ground rice and stir in . While adding the ground rice try to mix it with little liquid milk so that it is incorporated well and evenly in the milk. Cook on low flame . Stir continuously or else the bottom may get burnt . Add the ground nuts .

3. Cook the ground rice in milk until thick, around 25-30 minutes . Add the Sugar . Cook another 10 minutes . Add saffron , soaked in little milk . Firni gets thick after cooling , so don’t make it too thick . Add the rose water,around 1 tbl spoon.

4. Before pouring into the serving dish , don’t forget to take out the garam masalas ( cardamom, cinnamon) . Garnish with dried fruits and edible silver foil .
Serve chilled !!!

Notes:

1. Always use heavy bottomed saucepan or pot for making firni or kheer .

2. The milk alwayz rise up to the top of the pot. So to be care free alwayz use a large pot to prevent overflowing and mess.

3. To use the nut paste , blanch the almond and nuts . Don’t take the skin .

4. Many use cinnamon, cardamom powder!!!!!! Please !! don’t do this . It ruins the color of firni or kheer . Just boil the milk with the whole cinnamon and cardamoms, take out them before serving , you will get the best flavor for sure . 🙂

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Firni/ Payesh / Kheer

Firni/ Payesh / Kheer

Firni / Payesh / Kheer

Ingredients:

    1. Full Cream Regular Milk 1 and half Liter

    2. 1/4 th cup (one fourth cup) of aromatic Rice / Polau chaal like Kalijeera, Chini gura or Basmati , soaked ( at least 1 hour)and drained.

    3. Sugar

    4 Cardamom, Cinnamon, Bay leaf

    5. Powder Milk 3 Tbl spoon or evaporated milk 1/4 th cup

    6. Dried fruits like nuts and raisins

    7.Rose Water

    Method:

1. Pour milk to a heavy bottomed Saucepan or Pot. Add the rice, cardamom pods, cinnamon stick and bay leaf.

2. Cook it on low medium flame , stirring occasionally so that the bottom must not get burnt.

3. The milk will come to boil but keep cooking. When the milk has come to almost the desired consistency add sugar. You may add 3 tbl spoon of powder milk, dissolved in half cup liquid milk or you may add 1/4 th ( one fourth cup )cup of evaporated milk at this point for extra creamy texture. Cook a little while. Add raisins and chopped nuts.

4. The firni or payesh gets thicker after cooling down. So don’t make it too thick. Sprinkle some rose water if you want.

5. Garnish with almond, pista and raisins.

Notes:

    1. The milk alwayz rise up to the top of the pot. So to be care free alwayz use a large pot to prevent overflowing and mess.

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