GULAB PHIRNEE: A SWEET, LIGHT DESSERT WITH A HINT OF THE EXOTIC

GULAB PHIRNEE: A SWEET, LIGHT DESSERT WITH A HINT OF THE EXOTIC

GULAB PHIRNEE: A SWEET, LIGHT DESSERT WITH A HINT OF THE EXOTIC
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Tracing its root to the Middle East, Phirnee or “rice pudding” is a dessert enjoyed by people of various cultures. Phirnee is also known as the more exotic cousin of the traditional kheer. It has been said many times - a bowl of kheer is like a warm hug, a bowl of phirnee like a breath of cool, fresh air. One such Phirnee that not only renders that coolness but also stirs up some extra sweetness is the Gulab Phirnee. A fragrant and delicious rice dessert that is flavoured with rose petals, Gulab Phirnee is best enjoyed during the summers. And since the summers are almost here, we are providing you this easy to make recipe. Enjoy!

INGREDIENTS

Basmati rice- 6 tablespoons

Whole milk- 1 litre

Sweetened condensed milk- 400 grams

Water- ½ cup

Freshly ground green cardamom- ½ teaspoon Rosewater- 1 teaspoon

Saffron threads- 1 pinch

Pistachios (crushed)- 1 tablespoon

Rose petals for garnish (edible)- 1 tablespoon

Silver leaf- 1 leaf

PREPARATION

  1. Start by soaking the basmati rice in the water for an hour. Strain and reserve all the water except for just 1 tablespoon, then grind the rice with this remaining water in an electric spice grinder until you have a fine paste.
  2. In a saucepan, heat the milk and the condensed milk so that the liquid is warm but not boiling (about 5 to 6 minutes).
  3. Add the rice paste and mix it with a whisk so as to ensure that no lumps remain. If it starts to thicken too much, add the reserved soaking liquid.
  4. Cook on a very low heat, stirring it all the time, until the milk forms a custard-like consistency.
  5. Transfer the liquid to a wide saucepan; the mixture takes between 20 and 30 minutes to thicken.
  6. Add the ground cardamom, rosewater and saffron. 7. Cool the firing completely, stirring frequently as it cools. You can place the phirnee over a bowl of ice water to aid the cooling.
  7. Set the phirnee in a glass or terracotta bowls and refrigerate, covered. Garnish with silver leaf, crushed pistachio edible rose petals and saffron thread.
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