📝 About This Recipe
A cornerstone of Mughlai festivities, Firni is a luxuriously smooth, ground rice pudding that defines elegance in South Asian Halal desserts. Unlike its cousin Kheer, Firni is crafted from finely ground basmati rice, giving it a unique, velvety texture that melts on the tongue. Infused with aromatic saffron, floral screwpine water, and crunchy nuts, this chilled delight is traditionally served in earthy clay bowls which absorb excess moisture to create an incomparable thickness.
🥗 Ingredients
The Rice Base
- 1/4 cup Basmati Rice (long-grain, soaked for 30 minutes and drained)
- 1 liter Full-Fat Whole Milk (high quality for maximum creaminess)
Sweeteners and Aromatics
- 1/2 cup Granulated Sugar (adjust to taste)
- 6-8 pieces Green Cardamom Pods (seeds crushed into a fine powder)
- 1 generous pinch Saffron Strands (soaked in 2 tbsp warm milk)
- 1 teaspoon Kewra Water (Screwpine Essence) (or Rose Water for a lighter floral note)
For Texture and Garnish
- 2 tablespoons Pistachios (blanched and slivered)
- 2 tablespoons Almonds (blanched and slivered)
- 1-2 sheets Edible Silver Leaf (Vark) (optional, for a festive royal look)
- 1 teaspoon Dried Rose Petals (culinary grade for garnish)
👨🍳 Instructions
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1
Begin by rinsing the 1/4 cup of basmati rice thoroughly under cold water until the water runs clear. Soak the rice in fresh water for at least 30 minutes to soften the grains.
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2
After soaking, drain the rice completely. Spread it on a clean kitchen towel for 10 minutes to remove excess moisture, then pulse it in a spice grinder or blender. Aim for a coarse, semolina-like texture—do not grind it into a fine flour.
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3
In a heavy-bottomed pot or wide kadhai, pour the 1 liter of full-fat milk and bring it to a gentle boil over medium heat, stirring occasionally to prevent the bottom from scorching.
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4
Once the milk begins to boil, lower the heat. Take 2 tablespoons of the warm milk and mix it with your saffron strands in a small bowl; set this aside to infuse.
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5
Slowly whisk the ground rice into the simmering milk. It is crucial to add the rice gradually while whisking constantly to ensure no lumps form.
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6
Cook the mixture on low-medium heat for about 20-25 minutes. Stir frequently, scraping the sides of the pot where milk solids (malai) collect, and fold them back into the milk for richness.
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7
As the rice grains soften and the milk reduces, the mixture will start to thicken. Test a grain of rice between your fingers; it should be completely soft and mashable.
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8
Add the sugar and the crushed cardamom powder. The mixture will thin out slightly as the sugar melts, so continue to simmer for another 5-7 minutes.
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9
Pour in the saffron-infused milk. You will see the Firni transform into a beautiful, pale golden hue.
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10
Continue cooking until the Firni reaches a custard-like consistency that coats the back of a spoon heavily. Remember, it will thicken significantly more as it cools.
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11
Turn off the heat and stir in the Kewra water and half of the slivered nuts. Let it sit for 2 minutes.
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12
Pour the hot Firni into individual serving bowls—traditionally unglazed clay bowls (shikoras) are used. Garnish immediately with the remaining nuts, rose petals, and silver leaf.
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13
Allow the bowls to cool to room temperature, then refrigerate for at least 4 hours, or ideally overnight, before serving chilled.
💡 Chef's Tips
Use only full-fat milk; skim or low-fat milk will not yield the signature creamy mouthfeel of authentic Firni. Always grind the rice to a grainy texture (like couscous) rather than a powder to ensure the pudding has its characteristic 'bite'. If the Firni becomes too thick while cooling, you can whisk in a splash of warm milk before chilling, though it is meant to be set. Constant stirring is your best friend; the rice tends to settle at the bottom and can burn quickly if left unattended. For an extra layer of flavor, you can lightly toast the rice grains before grinding them.
🍽️ Serving Suggestions
Serve chilled in traditional clay bowls to impart a subtle earthy aroma to the dessert. Pair with a hot cup of Masala Chai after a heavy Mughlai meal of Biryani or Nihari. Top with a few fresh pomegranate seeds for a pop of color and tartness that cuts through the creaminess. Serve alongside Shahi Tukda for a grand 'Halal Sweets' dessert platter during Eid celebrations. For a modern twist, serve with a side of warm, honey-glazed apricots.