Bohri Firni
Veg
Ground rice flour pudding slow-simmered in whole milk with saffron and cardamom, set in small clay bowls and chilled — the Bohri version is fragrant with kewra water and garnished with pistachios and vark (silver leaf), served at celebrations.
Cuisines
Bohri
Best for
Dinner
Snacks
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1/4 cup | basmati rice |
| 1 liter | full cream milk |
| 1/2 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 1/4 cup | almonds, blanched and sliced |
| 1/4 cup | pistachios, sliced |
| 1 tablespoon | rose water |
| — | saffron strands (a pinch) |
| — | silver leaf (optional) for garnish |
Instructions
- 1 Wash the basmati rice thoroughly and soak it in water for 30 minutes.
- 2 Drain the water and grind the rice to a coarse paste using a little milk.
- 3 In a heavy-bottomed pan, bring the milk to a boil.
- 4 Reduce the heat and add the rice paste to the milk, stirring continuously to avoid lumps.
- 5 Cook on low heat, stirring frequently, until the mixture thickens and the rice is cooked.
- 6 Add sugar and cardamom powder, and continue to cook until the sugar dissolves completely.
- 7 Add the saffron strands and rose water, and mix well.
- 8 Remove from heat and let it cool slightly.
- 9 Pour the firni into serving bowls and garnish with sliced almonds, pistachios, and silver leaf if using.
- 10 Chill in the refrigerator for a few hours before serving.
Tips
For a richer taste, use a mix of condensed milk and regular milk.