FIRNI
Mini-trivia: This is a very easy recipe. In India it is associated with muslim festivals. It's primary difference with Payesh, is that Payesh uses full grains of rice and firni uses crushed rice grains. This makes the firni much smoother in
texture. Firni is also much thicker, and is stored overnight in individual earthen bowls, which dehydrates it even more. The extended storing also causes the surface to dry out and thicken, which gives a super yummy first bite.
Many people use an elaborate firni recipe, but with this dish, the simpler versions taste more refined with a clean taste. Some things in life don't have to be complicated, and this dish is one of those things. So don't go overboard with other complicated recipes you find on the web. Keep it simple and follow the recipe here.
Just remember, keep stirring, or you will ruin it.
INGREDIENTS
Ground Basmati Rice - 50 gm
Milk - 1 litre
Sugar - 200 gm (less if you can't stand too much sugar, more if you love sugar like me)
Rose water - 1 tbsp
Nuts - 1/2 cup (sliced/crushed)
If you can't find ground basmati rice, buy whole basmati rice, soak in water for 1-2 hours, and use your food processor to crush it to a sand-like consistency.
METHOD
1. Soak ground rice in water for 30 minutes
2. Bring milk to a boil and add the ground rice. Keep stirring to prevent burning and clumping.
3. The rice should be cooked in about 20-25 minutes. Keep stirring gently during this time.
4. When rice is done, add the sugar and keep stirring.
5. When the sugar dissolves completely add rose water and mix it up.
6. You're done cooking.
7. Pour single portions in individual dessert bowls (earthen ones preferred) and keep it in the refrigerator.
8. Sprinkle some sliced/crushed nuts on top. Use nuts you like - almond, pistachio, cashew, etc.
Serve chilled after a few hours (best is overnight).
Note: More milk you use, better it will taste. You can start with more milk and evaporate it a bit before adding the rice. Use whole milk, not the skimmed one. You can also add a little condensed milk to make it thicker, but reduce sugar accordingly.