Phirni or Firni Recipe

Phirni or Firni is a Kashmiri desert made of rice and milk. Its also known as Rice pudding among non-Indians. The first time I came across Phirni was during my train journey to Bangalore from Mumbai, where an old man with a shabby tray was selling this heavenly delicious desert in a clay pot in Kondapur. And, this made me realise that the fame of Phirni is no more restricted to four corners of Kashmir but throughout India! Phirni is traditionally kept in small clay pots or earthen ware but I'm one of those unlucky lot who has no access to clay pot. So, I chose the glass bowl. If you have access to clay pot do go for it. And, yes before using it,  its very important to soak the clay pots in water for 1hr in order to get ride of the excess soils and polish on the clay pot. Here goes the recipe:


Ingredients: 

• Milk (fatty and creamy) - 1lt.
• Sugar - little over 0.5cup 
• Cardamom powder -1tsp
• Unsalted Pista or Pistachio - 1/4 cup
• Almonds - 5nos (optional)
• Few Saffron strands  
• Rice (Jasmine or Basmati) -  1/4 cup

Procedure: 

1. Soak the rice for 30 minutes. Meanwhile, crush the Pistas and soak the almonds in water for 15 minutes. Later peel the skins of almonds and keep it aside. 
2. Now, grind the rice to a smooth paste. I generally add Saffron strands in the rice paste as it blends well with paste than the milk. 
3. Boil the milk in a heavy bottom pan preferably non-sticky even other wise its fine but you will have to be alert otherwise the milk might get burnt. 
4. After the boiling point, add the crushed pistas and cardamom powder and keep stirring the milk for 10-15minutes on a medium heat. 
5. Once the quantity becomes about one inch less, add the rice-saffron paste and keep stirring until it becomes semi-solid and don't even stop for a moment otherwise the mixture will simply burn. 
6. Once it becomes semi solid, you will notice the thick consistency and its the time to add the sugar. 
7. Keep stirring for another 5-7minutes until the rice paste is cooked. 

Now pour the mixture in a clay pot or glass bowl decorate it with Almonds and pistas and refrigerate it for good 2 hours before you eat.


Note: One can also use Rice flour instead of Rice. The flour gives the much more smoother texture.