Recipe: Tasty FIRNI(RICH RICE PUDDING)

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The ingredients needed to cook FIRNI(RICH RICE PUDDING):

1. Provide 1 cup of rice soaked in water for 1 hour,drain and grind coarsely.
2. Prepare 1 1/2 litre of milk,1/2cup extra to mix with grinded rice.
3. Get of Few saffron, 3 cardamom, 1/2 cup sugar,1/2 can CONDENSED milk,1/2cup pistachios some for garnish.
4. Provide of Mawa...heat 2 tbsn butter,add 1/2 cup milk...bring to a boil n add 1/2 cup milk pwd and cook till all combined n Thick mixture is formed...cool it.
5. Use leaf of Garnish...cardamom pwd,sliced pistachios and silver.

Instructions to make FIRNI(RICH RICE PUDDING):

1. First step is of rice....soak it,dry it on cloth,grind it coarsely and mix with 1/2 cup of milk and keep it ready(pic2)now boil milk add in sugar,saffron, cardamom and let it simmer in low flame 5 to 10 mins.
2. Now add in the rice and milk mixture and keep stirring for 5 to 10 mins,now add CONDENSED milk,pistachios (any dry fruit).
3. Mawa(pic1..I make same time on other burner...u can make it before)recipe above..now add the mawa and cook for more 2 to 3 mins...the consistency should be pouring,medium nor thick nor thin.remove 3 cardamom we added in the beginning..
4. Now pour FIRNI..into serve bowl(use clay pots if u have,coz it gives more depth and flavour)garnish with cardamom pwd, some pistachios, few saffron strings and silver leaf(not aluminium)chill in fridge for atleast 1 hour and enjoy...😊u will realise ur hardworking has kindly paid off..do try.pls subscribe my #youtube blog Tanvi.s 25 yummy food blog and follow me up #cookpad for more such amazing recipes 😊.
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Enjoy it warm or cold, and top it with fruit for a simple dessert. Rich Rice Pudding. this link is to an external site that may or may not meet accessibility guidelines. This firni recipe is something that everyone should try at least once. A traditional Indian sweet, phirni or firni is a creamy pudding often made during festivals. Not to worry, as this easy phirni recipe with step by step photos will show you the right way.

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