What's in a name? - Rose Phirni
What's in a name?
That which we call a Phirni
By any other name would taste as sweet...
(my apologies to Shakespeare!)
I had the good fortune of growing up in quite a lot of places. Though starting from scratch in a new city seemed daunting as a child, I now appreciate how it exposed me to a variety of cultures and more importantly, cuisines!
At one time we were living in a big colony with very friendly people and I remember celebrating everything from Diwali and Onam to Eid. During Ramzaan a family living across from us would never fail to send us a bowl of Phirni.
Phirni is esentially a Middle Eastern dessert and variations can be found in Lebanese, Moroccan and Afghani cuisines. It was probably introduced to our country by the Mughals. There are quite a few versions out there as there are spellings - hence my pun on Shakespeare's famous lines.
There is Badami (with almond paste), Kesari (with saffron) and Aam (with mango pulp), but I will share with you Mrs. S' recipe for Gulabi Phirni - thanks to my mother who grabs a good recipe when she spots one!
That which we call a Phirni
By any other name would taste as sweet...
(my apologies to Shakespeare!)
I had the good fortune of growing up in quite a lot of places. Though starting from scratch in a new city seemed daunting as a child, I now appreciate how it exposed me to a variety of cultures and more importantly, cuisines!
At one time we were living in a big colony with very friendly people and I remember celebrating everything from Diwali and Onam to Eid. During Ramzaan a family living across from us would never fail to send us a bowl of Phirni.
Phirni is esentially a Middle Eastern dessert and variations can be found in Lebanese, Moroccan and Afghani cuisines. It was probably introduced to our country by the Mughals. There are quite a few versions out there as there are spellings - hence my pun on Shakespeare's famous lines.
There is Badami (with almond paste), Kesari (with saffron) and Aam (with mango pulp), but I will share with you Mrs. S' recipe for Gulabi Phirni - thanks to my mother who grabs a good recipe when she spots one!
(chilled phirni decorated with rose petals)
GULABI PHIRNI (Rose flavored rice pudding)
(serves 4)
4 tbsp Basmati rice
3/4 cup sugar (adjust to taste)
3 cups milk
2 tbsp rose water
1 tbsp gulkand (rose petal jam)
4 cardamoms, powdered
crushed almonds and pistachios for garnish
Wash and soak rice in water for 30 minutes. Grind the rice to a paste with a little water. Boil milk in a pan with cardamom powder.
(serves 4)
4 tbsp Basmati rice
3/4 cup sugar (adjust to taste)
3 cups milk
2 tbsp rose water
1 tbsp gulkand (rose petal jam)
4 cardamoms, powdered
crushed almonds and pistachios for garnish
Wash and soak rice in water for 30 minutes. Grind the rice to a paste with a little water. Boil milk in a pan with cardamom powder.
When it starts boiling add rice paste and stir to avoid lumps. Stir in the sugar. Cook for ten to fifteen minutes until the milk thickens considerably (phirni is usually thick and custard-like).
Add rose water. Remove from heat and add gulkand after a few minutes. Pour into individual bowls, garnish with crushed nuts and serve chilled.
* If the gulkand has thickened, add a teaspoon of honey and microwave before adding to phirni
* If the gulkand has thickened, add a teaspoon of honey and microwave before adding to phirni
Labels: gulab phirni firni rice pudding rice kheer gulkand rose petal jam
Posted By Ashwini | Permalink |
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