Gulab Phirni Recipe
A vegetarian Indian recipe with rice, liter milk - full fat, few saffron strands. Ready in 1h 5m, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
18 steps- 1
To begin making the Gulab Phirni Recipe, soak the rice in water for half an hour
rice(1/4 cup) - 2
Drain water and pulse in a grinder till you get a grainy consistency
- 3
The grains should feel gritty between your fingers and should be slightly bigger than semolina
- 4
Bring the milk to a brisk boil in a large saucepan, add the rice and saffron while whisking continuously
rice(1/4 cup)liter milk - full fat(1)few saffron strands - 5
Turn the heat to low and keep stirring to avoid lumps
- 6
Keep stirring the mixture every couple of minutes
- 7
After about 20 minutes the mixture will start to thicken
- 8
Simmer the phirni mixture for another 20 to 25 minutes till it thickens considerably and the rice is completely cooked
rice(1/4 cup) - 9
Stir Occasionally to avoid the Phirni from sticking to the bottom of the pan
- 10
Once done add the sugar and mix till it dissolves
sugar -(1/4 cup) - 11
Turn off the heat and allow the Phirni mixture cool
- 12
Once it's cooled completely, transfer to a mixer-grinder and pulse for exactly 5 seconds
- 13
This helps to give the phirni a creaminess and remove any lumps
- 14
You can also use a hand blender as well
- 15
Stir in the rose petals and transfer the Gulab Phirni into serving bowls
tablespoons dried rose petals(2) - 16
Garnish with chopped pistachios, almonds and rose petals
tablespoons dried rose petals(2)mixed nuts - pistachio and almonds for garnishing - 17
Cool the Gulab Phirni in the refrigerator for at least 3 hours or overnight and serve cold
- 18
Serve Gulab Phirni Recipe along with samosas and Mawa Gujiya With Badam and Pista Recipe to guests during festive occasions
Rate this recipe
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Gulab Phirni Recipe
A vegetarian Indian recipe with rice, liter milk - full fat, few saffron strands. Ready in 1h 5m, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
18 steps- 1
To begin making the Gulab Phirni Recipe, soak the rice in water for half an hour
rice(1/4 cup) - 2
Drain water and pulse in a grinder till you get a grainy consistency
- 3
The grains should feel gritty between your fingers and should be slightly bigger than semolina
- 4
Bring the milk to a brisk boil in a large saucepan, add the rice and saffron while whisking continuously
rice(1/4 cup)liter milk - full fat(1)few saffron strands - 5
Turn the heat to low and keep stirring to avoid lumps
- 6
Keep stirring the mixture every couple of minutes
- 7
After about 20 minutes the mixture will start to thicken
- 8
Simmer the phirni mixture for another 20 to 25 minutes till it thickens considerably and the rice is completely cooked
rice(1/4 cup) - 9
Stir Occasionally to avoid the Phirni from sticking to the bottom of the pan
- 10
Once done add the sugar and mix till it dissolves
sugar -(1/4 cup) - 11
Turn off the heat and allow the Phirni mixture cool
- 12
Once it's cooled completely, transfer to a mixer-grinder and pulse for exactly 5 seconds
- 13
This helps to give the phirni a creaminess and remove any lumps
- 14
You can also use a hand blender as well
- 15
Stir in the rose petals and transfer the Gulab Phirni into serving bowls
tablespoons dried rose petals(2) - 16
Garnish with chopped pistachios, almonds and rose petals
tablespoons dried rose petals(2)mixed nuts - pistachio and almonds for garnishing - 17
Cool the Gulab Phirni in the refrigerator for at least 3 hours or overnight and serve cold
- 18
Serve Gulab Phirni Recipe along with samosas and Mawa Gujiya With Badam and Pista Recipe to guests during festive occasions
Rate this recipe
