Gulab Phirni / Rose Rice Pudding with fresh Fruits

There are always flowers for those who want to see them.
– Henri Matisse

Gulab Phirni

Gulab Phirni

When the occasion is pious. The mood festive. The spirit convivial. The ambience contagious. And the mind, harmonious – it is then, we make something sweet.

It’s exactly in these times, we don’t squirm to eat a cupful of our favourite dessert and amiably let our loved ones stuff our mouth with saccharine stuff. We relish every bite, enjoy every moment. It’s for these times that I reserve my quota of desserts or Indian mithais/sweets.

Colour

Colour

On one such radiant day, I put milk to boil, stirred in some ground fragrant basmati rice and lovingly flavoured it with cardamom, rose essence and saffron. Sounds divine, doesn’t it!?

The milk and rice simmered and nonchalantly thickened away, gloriously dancing with the aromatic spices. The result was this thick rice pudding, mildly sweet and abundantly gratified with chopped nuts and essence of roses.

Layered into Jars!

Layered into Jars!

Phirni or Firni is a mughal inspired North Indian/Pakistani milk-rice dessert, typically set in small clay pots and garnished with saffron and rose petals! How exotic does it sound!

A bit of pink

A bit of pink

So, I was calling for some flowers, marigold and jasmine to be exact, required to decorate my little temple. But then added a few roses at the last moment. Soon, my house emanated such dizzy whiffs of flowers, cardamom and boiled sweetened milk, that the effect made everyone say “whats cooking?” πŸ™‚

A thing of beauty if joy forever

A thing of beauty if joy forever

He never cared for roses, still doesn’t. But I have a special affinity towards them. Roses are the ultimate romantic meridian of my firm belief in hope and love. And when I set up my shoot area with props and phirni cups and jars, the flowers hold a special place.

They brought such joy and beauty that John Keats ‘Endymion’ kept popping in my head. I played with the colours, the placements. I took innumerable shots(which were not so pleasurable when I sat down to edit πŸ˜‰ ) The little girl danced about offering me any assistance that I called for. I was in my own space.. a very happy space indeed. It seems weird how something so trivial and ephemeral can lift my spirits and make me dream incredible dreams if only for some fleeting spell.

Garnish with rose petals

Garnish with rose petals

A couple of teaspoons of rose-water or essence and tiny petals from the roses take this dessert to really another realm. It’s not the taste of the petal though …it’s the perfume from the flower that lingers on your taste buds and make the entire ensemble so inviting.

Add freshness with fruits

Add freshness with fruits

I served the rice pudding with chopped fresh fruits green apples, pomegranate and orange segments. I wish had some berries, I can only imagine the tartness and all that juice from the colourful berries complimenting the cardamom and saffron!

Ideal party desserts

Ideal party desserts

The recipe:

Ingredients

  • 1 litre whole milk
  • 1/4 cup basmati rice, soaked for 30 minutes
  • a few strands of saffron, soaked in 2 tsp of milk
  • 1/2 cup sugar or as desired
  • pods of 1 cardamom – ground/powdered
  • 1/2 cup of chopped nuts like pistachios, almonds, cashew nuts
  • 2-3 drops of rose essence or 1 tbsp of rose water
  • 2 tbsp rose petals, I used the Indian rose, which has small thin natural petals. If the petals are huge, then chop or gently tear to smaller bits.
  • A cup of chopped fresh fruits to serve with
  • Method

    Grind soaked rice to a rava like consistency. Use few drops of milk if required. Keep aside. Heat milk in a thick bottomed pan or kadai. When it starts boiling away, lower the flame and stir in the ground rice. On a low flame, cook the ground rice in milk till it starts to thicken.

    It is imperative to stir in intervals to prevent burning and from lumps being formed. Once the rice is cooked and the mixture has thickened considerably, stir in sugar, saffron strands and ground cardamom. Add chopped nuts. Simmer again for a while. Once done. Add rose-water or essence. Give it a good mix. Cool the pudding. Refrigerate for 2-3 hours.

    Serve with rose petals, chopped nuts and fresh fruits.

    Thick creamy delicious pudding

    Thick creamy delicious pudding

    Note: Fruits like apples, banana, pomegranate, oranges, berries, kiwi, custard apple go very well with phirni.

    Make some, you won't regret

    Make some, you won’t regret

    This creamy dreamy dessert goes to Angie’s 31st Friday Fiesta – a weekly Visual Potluck.

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    53 thoughts on “Gulab Phirni / Rose Rice Pudding with fresh Fruits

      • Yes, they did end up feminine, didn’t they! I didn’t make them.. they just happened to be. πŸ™‚ Its weird how things turn out, when we don’t expect much.

    1. Oh my gosh is this pretty and looks very refined and tasty. I am a sucker for anything with the aroma and use of roses . . . rose petal jam, etc. Thank you for such a wonderful recipe, here!

    2. Someone might think that rose petals make it not-suitable for boys, but I reckon I could get it past our always-hungry teenage son as an alternative sweet treat. Maybe, though, I’ll hold off on the rose petals, or find something less girly to pretty it all up. What do you think?

      • The husband crinkled his nose when he saw the pics – meaning to say he dint quite like them. so yea, the roses do make the whole ensemble very girlie and feminine! So stay off the roses while you do garnish with lots of pistachios and almonds! πŸ™‚ nuts are masculine – yes defntly more macho than roses πŸ˜‰

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