Phirni is a traditional Indian dessert where grounded rice is cooked with milk till it is creamy and thick. Usualy kesar and cardamom are added to enhance the flavor of phirni. I have already made a kesar ilachi phirni before, so this time though to flavor it with rose. Gulab phirni came out very delicious. It was rich and creamy with a subtle flavor from the fresh rose petals and rose water. Here is the recipe.


All you need is

Full cream milk - 1 liter
Rice - 1\4 cup
Rose petals - 2 tbsp ( chopped, use the petals of local variety of rose. The hybrid ones doesn't have good flavor and smell )
Sugar - 1\2 cup
Rose water - 1 tsp
Slivers of almonds and pistachios for garnishing



Method of preparation

Soak rice in 1\2 cup of water for 3-4 hours.
Grind in a blender to make a coarse paste.
Heat the milk in a heavy bottom pan.
When the milk comes to a boil, add the ground rice.
Keep stirring to avoid the rice sticking at the bottom of the pan.
Simmer the heat and cook for 30-40 minutes, till phirni thickens.
Keep stirring in between.
Add sugar and rose water and cook for another 3-4 minutes.
Transfer the phirni in the serving bowl.
Garnish with almond and pistachios slivers and a few rose petals.
Chill in the refrigerator for a few hours before serving.

Note

The consistency of phirni is much thicker than the kheer.
So cook it accordingly.
It will thicken further after cooking so keep that in mind.
Keep stirring in between to avoid burning from the bottom.
Phirni is best served in clay pots.