Ingredients with Measurements:
- 1 liter whole milk
- 1/2 cup rice flour
- 1/2 cup sugar
- 1/2 cup pistachios, chopped
- 1/4 tsp cardamom powder
- 1/4 tsp rose water
- 1 tbsp ghee
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
- Serving bowls
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the ghee over medium heat.
2. Add the rice flour and stir until it turns golden brown.
3. Add the milk and stir continuously to avoid lumps.
4. Add the sugar and cardamom powder and stir until the sugar dissolves.
5. Add the chopped pistachios and stir well.
6. Cook for 15-20 minutes until the mixture thickens and coats the back of the spoon.
7. Add the rose water and stir well.
8. Remove from heat and let it cool for a few minutes.
9. Pour the mixture into serving bowls and garnish with chopped pistachios.
10. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 38g
Protein: 8g
Substitutions for ingredients:
- Rice flour can be substituted with cornstarch or all-purpose flour.
- Pistachios can be substituted with almonds or cashews.
- Rose water can be substituted with vanilla extract.
Variations:
- Add saffron strands for a more aromatic flavor.
- Use coconut milk instead of whole milk for a vegan version.
- Add raisins or dried cranberries for a fruity twist.
Tips and tricks:
- Stir continuously to avoid lumps.
- Use a heavy-bottomed pan to prevent burning.
- Chill the firni for at least 2 hours for a creamy texture.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave for 30 seconds or heat in a pan over low heat until warm.
Presentation ideas:
Serve in small earthen pots or glass bowls.
Garnishes:
Chopped pistachios, saffron strands, or edible rose petals.
Pairings:
Serve with Indian sweets like gulab jamun or rasgulla.
Suggested side dishes:
Serve with naan or roti.
Troubleshooting advice:
- If the firni is too thick, add more milk and stir well.
- If the firni is too thin, cook for a few more minutes until it thickens.
Food safety advice:
- Use fresh ingredients.
- Wash hands and utensils thoroughly before cooking.
Food history:
Firni is a traditional dessert in India, Pakistan, and Bangladesh. It is usually made with rice flour, milk, and sugar.
Flavor profiles:
Creamy, nutty, and aromatic.
Serving suggestions:
Serve chilled as a dessert after a spicy meal.
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Region: Indian