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Firni or "thoothiyan" in Urdu, a delicate rice pudding, silky and smooth MmmMMm
Very delicious and sometimes the only reason why I would attend a wedding back home :-) Well... for the paan aswell.... and the biryani too come to think of it!
My god! Isn't the food at weddings just superb?!!
Ingredients
Condensed milk 1 14oz can
Whole milk 2 cups
Cardamom powder 1/8tsp
Rice flour 6 Tbs
Water 1/2 cup
Crushed almonds 2-3 Tbs
Edible silver 2-3 leafs (3"x3" leafs) - optional
Special saucer:
The little saucers that you see in the picture I got from back home, you won't have much luck finding them here.
You can use unglazed terra cotta saucers that are sold in home improvement stores, just be sure they are lead free and food safe. The unglazed saucer will absorb extra moisture from the pudding and adds to the flavor as wells as texture of the product. I saw some at Michael's which I thought were ideal size and depth also saw some at Home Depot. You can get multiple tiny saucers or one large one about 10" diameter and at least 1 1/2" deep for this recipe. Soak the saucer in a tub of water overnight. Pat dry with a kitchen towel before pouring in the hot rice pudding.
You can use a regular 10" pie dish instead :-)
Method
Combine the condensed milk with the whole milk in a heavy base 2 quart pot.
Add the cardamom powder and mix well. Make sure the condensed milk isn't settled at the bottom of the pot because it will burn while boiling the milk.
Bring this condensed milk mixture to a boil. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
In a separate measuring cup combine the rice flour with the water and mix well to remove any lumps. Keep aside. Rice flour settles to the bottom, so you would need to stir again before pouring.
After the milk has come to a full boil, lower the heat so that the milk is gently simmering.
Pour the rice flour and water mixture in a consistent stream and stir continuously.
Cook for 2-3 minutes on low heat while stirring gently. The texture will thicken somewhat like a smoothie.
Pat dry the terra cotta dish with a kitchen towel and pour the rice pudding into the dish.
Allow to set in the fridge for 6-8 hours or overnight for the terracotta dish. (2-3 hours is enough if using a pie dish)
Once chilled, you can decorate with edible silver leaf and sprinkle some crushed almonds on top.
Enjoy :-)
Very delicious and sometimes the only reason why I would attend a wedding back home :-) Well... for the paan aswell.... and the biryani too come to think of it!
My god! Isn't the food at weddings just superb?!!
Ingredients
Condensed milk 1 14oz can
Whole milk 2 cups
Cardamom powder 1/8tsp
Rice flour 6 Tbs
Water 1/2 cup
Crushed almonds 2-3 Tbs
Edible silver 2-3 leafs (3"x3" leafs) - optional
Special saucer:
The little saucers that you see in the picture I got from back home, you won't have much luck finding them here.
You can use unglazed terra cotta saucers that are sold in home improvement stores, just be sure they are lead free and food safe. The unglazed saucer will absorb extra moisture from the pudding and adds to the flavor as wells as texture of the product. I saw some at Michael's which I thought were ideal size and depth also saw some at Home Depot. You can get multiple tiny saucers or one large one about 10" diameter and at least 1 1/2" deep for this recipe. Soak the saucer in a tub of water overnight. Pat dry with a kitchen towel before pouring in the hot rice pudding.
You can use a regular 10" pie dish instead :-)
Method
Combine the condensed milk with the whole milk in a heavy base 2 quart pot.
Add the cardamom powder and mix well. Make sure the condensed milk isn't settled at the bottom of the pot because it will burn while boiling the milk.
Bring this condensed milk mixture to a boil. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
In a separate measuring cup combine the rice flour with the water and mix well to remove any lumps. Keep aside. Rice flour settles to the bottom, so you would need to stir again before pouring.
After the milk has come to a full boil, lower the heat so that the milk is gently simmering.
Pour the rice flour and water mixture in a consistent stream and stir continuously.
Cook for 2-3 minutes on low heat while stirring gently. The texture will thicken somewhat like a smoothie.
Pat dry the terra cotta dish with a kitchen towel and pour the rice pudding into the dish.
Allow to set in the fridge for 6-8 hours or overnight for the terracotta dish. (2-3 hours is enough if using a pie dish)
Once chilled, you can decorate with edible silver leaf and sprinkle some crushed almonds on top.
Enjoy :-)
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