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Rose Gulkand Phirni 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. Preparation time: 10 minutes Cooking time: 60 minutes Serves: 18-20 people
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 For Garnishing:
Pistachios- 10-12(chopped)
Dried Rose Petals
DIRECTIONS:
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.
Enjoy!!!!!
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