Firni ..... a delicate and easy to make dessert

This is festival time in India…. Many regions celebrate the NEW YEAR around this time.

The festival celebrates the harvesting of crops. So, it is Vishu, Baisakhi, Ugadi, Bohag Bihu, Gudi Pawa, Poila Boishakh…..

Harvesting time usually centers around food, food and food. Every region has its specialties to offer. But I guess the common food factor everywhere remains the dessert.

At this time of the year it has to be something made out of rice.

Making the perfect Payesh or Payasam requires a lot of time…..so without breaking away from tradition you can cook up the perfect rice dessert in the form of FIRNI.

It is very light and delicate…. I’m sure you will enjoy making it too.

Wishing you a wonderful year ahead…..

FIRNI                                                                                      Serves 6 – 8

Ingredients

Milk – 1 litre and a little for the saffron

Basmati Rice – 6 tblsp (you may use any other fragrant rice)

Sugar – 6 to 8 tblsp

Saffron – a pinch of strands

Kewra flavouring – a few drops

Almonds – 12 pieces chopped (a few whole for decoration)

Edible silver foil – one leaf

Method

1. Soak the rice in water for about 20 mins and then grind it to a coarse paste. Keep it aside.
2. Warm a little milk and soak the strands of saffron in it to release the flavour and colour.
3. Pour the milk ( 1 litre)  into a thick bottomed pan and bring it to the boil.
4. Boil it for about 15 mins on low heat.
5. Add the rice paste to the milk while whisking it so that no lumps are formed. Cook stirring constantly over low/medium heat till the milk thickens to a nice custard consistency.
6. Add the sugar at this stage 4 tblsp to begin with. Check the sweetness and add more if you so desire. Remember that Firni is mildly sweet.
7. Once the sugar is incorporated add the saffron into the custard. Mix thoroughly and take it off the heat.
8. Cool the firni to room temperature before adding the kewra drops.
9. Add the almonds at this stage and mix well.

Pour into a serving bowl and decorate with whole almonds, saffron strands and edible silver foil. Chill in the refrigerator before serving.

Note:

If you don't have Kewra flavouring just add Rose water or flavouring instead.

You may soak the almonds in water for a few hours and peel them before chopping.

Serve in terracotta bowls to add drama.

© Rinki’s Kitchen 2013