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Articles: Recipes | Gulab Phirni
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| Ingredients: | | | | | Milk | : | 1 ltr | | | Rice Flour | : | 2½ tbsp | | | Sugar | : | ½ cup | | | Gulkand (Rose Jam) | : | 2 tbsp | | | Almonds | : | 8(slivered) | | | Pistachios | : | 10 (slivered) | | | Chironji Seeds | : | 2 tsp | | | Kewra Essence | : | 3-4 drops | | | Rose Essence | : | 3-4 drops | | | Cardamom Powder | : | 1 tsp | | | Edible Rose Petals | : | ½ cup | | | Ghee | : | ½ tsp | | | Silver Warq (Optional) | : | 1 sheet | | |
| | Preparation: | | | | Heat ghee in a pan and roast rice flour for 1-2 minutes. Keep 1 cup of milk reserved and put the remaining milk in a heavy vessel and bring it ot boil. Slowly pour in the rice flour into the boiling milk. Keep constant stirring to avoid forming lumps. | | | | When the milk starts thickening, add sugar and stir well to dissolve it. Stir and cook till the mixture becomes thick and smooth. Remove the mixture from fire. | | | | Add cardamom powder, essences, gulkhand, and stir well. Pour the mixture into individual dessert bowls and keep it in fridge till completely set. | | | | When just chilled, garnish with silver warq and top it with slivered nuts, rose petals, seeds and serve with papdi! |
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