Tag Archives: khir recipe

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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Zafrani Kheer Patishapta !!!!

Zafrani Kheer Patishapta !!!!

Zafrani Kheer Patishapta !!!!

Patishapta is a thin Swedish pancake or crepe type pitha , very special and adored by the Bengalis!! No special occasion is complete without it … there can be many variation , sometimes prepared coconut with molasses is used for the stuffing , and sometimes the kheer or the kheersha is used . There is savory version of patishapta too . Vegetables, meat or even cooked noodles is used as the stuffing .
My version , is my special, it is saffron flavored kheer with generous amount of dry nuts and raisins . My friend and family love it so much , hope , you will love it too InshaAllah!!!!!

Ingredients :

For the batter:

All purpose flour / maida 1/2 cup ( Half cup)
Rice flour 1/4 th cup ( one-fourth cup)
Semolina/sooji 2 tbl spoon
Liquid milk ( little warm or room temperature) 1 cup + 2 tbl spoon ( 1 cup= 250 ml) or water
Liquid Molasses/ date palm jaggery/ jhola khejur gur 1/4 th cup
salt

For the Stuffing:

Very thick milk 2 cup ( I took 1 and half cup of evaporated milk and half cup of regular liquid milk)
Rice flour 2 level tbl spoon
Sooji 1 tbl spoon
2 cardamoms , 1 small stick of cinnamon
Saffron, soaked in milk
Sugar to taste
Coarsely chopped dried nuts , pista, almond , walnut and raisins

Procedure:

1. Make a thin batter with the ingredients mentioned for batter . The batter should not be too runny or too thick . A little thinner than the medium thickness . The batter should be free-flowing . Cover and keep it aside for at least 1 and half hours . The longer you put the batter to rest , the more perforated pitha or pancake it will be .. 🙂

2. Make the stuffing . Take some of the milk and mix rice flour with it .Boil the rest of the milk with cardamom, cinnamon and sooji . Soak saffron in another small bowl in milk and add it to the milk . I used few drops of food colors too . Add the sugar and the milk mixed with rice flour . Keep stirring , or else the bottom would be burnt . Soon the milk will thicken . Make a hard kheer of it . Cool down and mix the chopped nuts and raisins with it . Don’t chop the nuts finely . Better if you can keep some of them whole so that you can enjoy in every bite .You may sprinkle rose water in the kheer before turning off the stove .

3. Now heat the non stick pan on medium low flame and rub with little oil with a cloth . Take a small ladle and put some batter on the pan . Swirl the pan to cover or coat most of it . Cover the pan . It will take not more than 45 seconds to set.

4. Now put some stuffing or filling lengthwise nearer to the edge , not in the center and keep folding .

Ready !!!!!!!

Notes:

1. Don’t forget to rub the pan with oil , every time you put the batter to make pitha.

2. I don’t want my batter to be too sweet , as the stuffing will be sweet too . Those who like sweetness more may add little sugar to the batter too.

3. You can make the stuffing by cooking evaporated and condensed milk together . Make a thick creamy kheer by doing this and use as your stuffing.

6. Please chop the nuts for stuffing coarsely . Don’t chop the nuts finely . Better if you can keep some of them whole so that you can enjoy in every bite