gulkand phirni recipe | how to make rose phirni recipe

Firni or phirni is one of the classic indian dessert recipe. Phirni is very similar to kheer recipe. This recipe belongs to the north indian region. Phirni is a festival recipe and it usually made during Eid and other festivals. Phirni can be served warm or chilled. I personally like to have this chilled. This phirni has a very delicate rose flavor which makes it rich.

About Phirni

Kheer , Phirni, payasam are the normal variations of the recipe where a cooking method is slightly different.”Firni”, “Phirni” is a Persian name.

Phirni is known as Indian rice pudding. This recipe is thick and creamy in texture. You can add a lot of flavors to the recipe instead of rose and gulkand like kesar,mango,strawberries and even almonds.

Phirni recipe is often mistaken with rice kheer because of the rice grains used. But in Phirni, Rice grains are soaked and crushed which later mixed with milk.

To give the exotic rose flavor to the firni, I used rose syrup here which you can easily get. Gulkand is usually enough to get the flavor but It didn’t give the nice light pink color to the recipe.

I have used basmati rice for this gulkand phirni recipe.plus, soaking of rice is important in this recipe. however if you are running short of time, then soak it with hot water to reduce the time to half. you can top the firni with choice of dry fruits of your choice however, I am using pistachios and almond here which are my favorites.

Reasons to love this recipe

• super rich recipe
• creamyy
• perfect summer dessert
• perfect party dessert
• the perfect festival recipe as well
• very very easy to prepare recipe
• can remains fresh for 2 days
• ingredients are easily available
• loaded with so fresh rose flavor
• quick and unique
• your kids will love this.

More indian dessert recipes 🙂

• puran poli recipe
• atta ladoo recipe
• shrikhand recipe
• doodh peda recipe
• besan halwa recipe
• gajar halwa recipe

How to (with photos)

1. soak rice for 40 min at least.
2. drain and crush to a coarse paste.

   

3. transfer the milk in pan.

   

4. boil for 8 mins.

   

5. add crushed coarse rice paste.

   

6. boil until the rice softens and milk thickens.

   

7. it usually takes 15 mins to boil.
8. add rose syrup.

   

9. add gulkand.

   

10. mix well.

    

11. add sugar to your taste if required.
12. add some dry fruits.

    

13. cool it down.
14. serve chilled.

    

Notes

• use full cream / thick milk to get more creamy texture to phirni.
• adjust the amount of sugar depending on your sweet tooth.
• soak the rice for 40-60 minutes and then blend to coarse paste.
• phirni taste great when serve chilled.