Gulab Phirni is a rice and milk pudding with a flavor and aroma of fresh red roses .
Phirni is a simple pudding , but a traditional one , made on festivals , here I have given it a slight twist by adding rose water , rose petals and finally some edible color . One can minus the color and add some crushed rose petals too for the pink hue.
Gulab Phirni is similar to the Gulab Kheer , for Kheer we use whole rice whereas coarsely ground rice are used for Phirni . We can give these a twist with different flavours . The creamy dessert will surely please you either ways . I have a collection of various Kheers and Phirnis and all compiled on one page , do check them out.
While making phirni one must make sure to add the rice paste to cold milk and then switch on the flame of the pot . Also one has to stir the milk constantly so that no lumps are formed . Even after you switch off the flame keep stirring so that no skin is formed. Once it comes to room temperature , chill the dessert and serve .
Phirni , Kheer , Payasam – well the ingredients are the same , but with a little difference get a new avtar and of course a new flavor. The Gulab Phirni is my Day 1 post under the theme Milk based Puddings.
- 11/2 cups milk
- 1 tbsp basmati rice soaked
- 2 tbsp sugar
- Few drops rose essence
- Few fresh rose petals
- Few drops pink food color
- Nuts to garnish
- Grind the soaked rice coarsely in a mixer . A few drops of water can be used for grinding .
- Boil milk , simmer the flame add rice mixture.
- Stir continuously , so that no lumps are formed . Add sugar .
- Let cook for another two three minutes .
- Remove from flame and let cool .
- While it is cooling , keep stirring at regular intervals so that the skin is not formed .
- Once cool add rose essence , pink food colour ( optional ) and some finely chopped rose petals .
- Serve chilled garnished with rose petals and nuts .