Question

paragraph how cook firni​

Answer 1

1. rinse ¼ cup basmati rice a couple of times in water. drain and let them dry on their own or wipe the grains dry. grind the rice in a dry grinder or coffee grinder, till the consistency resembles Sooji or Rava or fine semolina. Keep aside.
2. Heat 1 litre milk in a sauce pan or kadai till it begins to boil.
3. Whilst the milk is heating, take one tbsp of warm milk in a small bowl and dissolve 12-15 saffron strands in it.
4. When the milk begins boiling, add the ground rice. Stir.
5. Next add ¾ to 1 cup sugar or as required and stir again.
6. Cook the rice on a low flame. keep on stirring in breaks so that lumps are not formed. Also, scrape the sides often and add it to the simmering milk. Below pic is 7 mins after adding sugar.
7. The milk will thicken as the phirni is getting cooked. The consistency in the next 6 mins.
8. When the rice is almost cooked, add the cardamom powder (6-7 green cardamom crushed and powdered in mortar-pestle), the saffron dissolved milk and 16-18 blanched sliced almonds.
9. Cook firni for a further 5-6 minutes or till you get a creamy pudding like consistency. However keep in mind that On cooling the phirni will thicken more. I cooked for a total of about 25 mins after the rice was added, on a low flame. Pour rice phirni in serving bowls. Sprinkle some sliced almonds on the top.

hope this will help you....❤