Tag Archives: payesh recipe

Couscous Firni

Posted on November 28, 2014 by | 3 comments

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My husband sometimes get crazy while doing grocery !! He just keep going buying without thinking quantity and sometimes quality . That’s the reason I never let him do the grocery alone !!! Few weeks ago he bought 2 large 27 oz jar of instant couscous !! He saved $2 buying these 2 packs and with a big smile of victory (!!) he told me ” isn’t it a nice deal ??”.. :O Such a fat bargain made in a fluke !!

Few days back , I made firni with this couscous , turned out great . You can do it without any hassle and in no time . I’m calling it firni as the texture is as same as the firni . If you want to know the difference between firni , kheer and payash , please click the link below
https://khadizaskitchen.com/2014/02/21/shahi-firni/

Ingredients:

Part A :

3/4 th cup of instant couscous
3/4 th cup milk
1 tea spoon butter
A tiny pinch of salt

Part B:

3 and 1/2 cup milk
1/4 th cup powder milk
1/2 cup – 3/4 th cup sugar ( according to taste)
3/4 green cardamoms
1 little stick of cinnamon
1 bayleaf
Saffron , soaked in little milk
A tiny pinch of saffron/ zafrani food color ( optional)
Rose water
Chopped nuts ( almond , pistachio) and raisins

Procedure:

Part A:

1. Boil the 3/4 th cup of milk with tiny pinch of salt and butter . Turn off the stove .

2. Add the couscous , mix and cover the lid . After 10 minutes the couscous will absorb the milk . Now fluff it up with a fork . Set it aside.

Part B:

1. Mix powder milk to the regular full fat milk and boil it with the cardamoms , cinnamon and bay leaf . Reduce the milk a bit .

2. Add the couscous and stir until it is well incorporated in the milk without having any lump . Cook a little more , like 10 minutes in a medium low heat, stirring occassioanly .

3. Add the sugar , cook another 5-7 minutes , stirring continuously . At this stage you may add some chopped nuts and raisins . Sprinkle some rose water. Turn off the stove . Don’t thicken the firni too much as it tends to thicken after cooling down .

4. Pour in a serving bowl and garnish with chopped nuts and raisins .

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Shahi Firni

Posted on February 21, 2014 by | 9 comments

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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Dudhkodu/ Dudh lau / Bottole gourd kheer

Posted on December 23, 2013 by | 3 comments

Dudhkodu/ Dudh lau / Bottole gourd kheer

Dudhkodu/ Dudh lau / Bottole gourd kheer

Bottle gourd Kheer or Dudh kodu is one of my very favorite dessert since childhood . My grandma was super expert in making this dessert . The creamy texture of the kheer and the taste , out of the world!!!!!!!!!!!

Ingredients:

Grated Bottole gourd 2 cups ( try to grate as fine as possible)
Milk, thick , 4 cups ( I took 3 cups of regular milk + 1 cup evaporated milk)
Condensed milk ( Half tin)
Sugar to taste
Mawa/ khoya 1/4 th cup ( I made the mawa with powder milk , will discuss at the notes)
3 cardamom pods , 1 small stick of cinnamon
Ghee 2 tbl spoon
Chopped nuts and raisins
Rose water

Procedure:

1. Steam the grated bottle gourd for couple of minutes . Don’t ever boil . Now squeeze out the extra water as water will release after steaming .

2. Heat 2 tbl spoon ghee in a pan and fry the bottle gourd for a while . Don’t use too much ghee or don’t over fry . It’s just because to get rid of the raw smell of the bottle gourd .

3. Boil the milk with cardamom, cinnamon in a large heavy bottomed pan . Reduce it until little thick . Add the condensed milk and sugar . Stir continuously .

4. Add the bottle gourd .Don’t stop stirring or else the bottom may get burnt . When the milk consistency get thicker add the mawa . Cook another few minutes until creamy . You may add the chopped nuts and raisins at this point .

5. Sprinkle some rose water . Serve in a beautiful bowl . Garnish it with chopped nuts and dried fruits . Doodh kodu tastes better chilled .

Notes:

1. Those who doesn’t have evaporated milk , then thicken the milk with powder milk or you can take more milk and reduce it to thicker milk .

2. I made mawa with powder milk . Just put 1 teaspoon of ghee in 1/4th cup of powder milk and mix . It will look like breadcrumbs.

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