Rose Gulkand Phirni
Makara Sankranti also known as Makar Sankranti marks the transition of the sun into the zodiacal sign of Makar or Capricorn on its celestial path,which is the first change in the zodiac after the winter solstice. Makar Sankranti is a popular Indian harvest festival which is basically celebrated in the Hindu communities.
It is celebrated in many parts of the country and also in some other parts of the world with great zeal and enthusiasm. In India, the states of Bihar, Bengal, Punjab, Maharashtra, Gujarat, Rajasthan and Tamil Nadu celebrate the festival with great fervor and gusto.In Tamil Nadu the festival is known as Pongal, in Assam as Bhogali Bihu, in Punjab, as Lohiri, in Gujarat and Rajasthan, as Uttararayan.
The day signifies the beginning of the summer and the harvest season. It also signifies the northward journey of Sun which is called 'Uttarayan'. People discard old things for new ones, forget old enmities and pray to god and offer food to their ancestors with the start of the harvesting season and end of the winter months.
No festival is complete without the sweets. On this special occasion I made Rose Gulkand Phirni which really came out very well. My family and friends were devouring bowls after bowls of this scrumptious dessert.
Phirni is a wonderful, fantastically rich, creamy, silky smooth pudding that is a popular festive dish.
Its a creamy dessert made with ground rice combined with milk, sugar and some saffron strands for flavouring. The key to a good phirni is to grind the rice well.
Phirni and that too Rose phirni with Gulkand flavour is an ultimate comfort dessert in a bowl. The main star of this dessert is the Rose and Gulkand which is added to the basic phirni recipe lending it an aromatic fragrance.
You too can try this Phirni Recipe to create magic in your kitchen and enjoy a delectable dessert at home.
What’s best, it’s not too difficult to make it. INGREDIENTS:
Milk - 2lt (full fat milk)
Rice - 1/2 cup (basmati or regular rice)(washed, rinsed and soaked in 1/4th cup of water)
Condensed milk - 1 Can (approximately 400 ml)
Dried Rose Petals- 4 tablespoon
(Soaked in 4 tablespoon warm milk)
Gulkand- 2 tablespoon
Sugar- 8 tablespoon
Rooh Afza or Rose Syrup- 2 tablespoon
Cardamom powder - ½ tsp
Fennel powder-½ tsp
Rose water- 1 tsp
Few strands of saffron dissolved in 1 Tablespoon of warm milk
Dried Rose Petals
Start by soaking rice for 30 minutes. Drain the water completely and grind it to a coarse paste.
Dilute the paste with 1/4 cup of water and keep it ready.
Boil the milk .
Once the milk starts boiling, reduce the flame to low and add the ground rice paste.
Cook stirring continuously on low or medium flame until the milk thickens like a porridge and rice are fully cooked.
Keep on scraping the dried milk which gets collected on the sides of the pan.
Pulse the soaked rose petals in blender. Do not over grind it. We don't want it to be of chutney consistency.
Next add rest of the ingredients except the ingredients mentioned for garnishing and cook for few more minutes until everything gets blended well.
Switch off the flame. Allow it to cool.
You can refrigerate it for 3-4 hours or untill well chilled.
Remove from the refrigerator and garnish with few chopped nuts and serve chilled.