Wednesday, January 25, 2023

Sweet Firni Recipe: The Perfect Dessert for Any Occasion!

Are you looking for a delicious and easy-to-make dessert that is sure to impress your friends and family? Look no further than firni, a traditional Middle Eastern sweet pudding made with ground rice, milk, sugar, and cardamom. This creamy dessert is simple to make but full of flavor and sure to be a hit at any gathering.

What is Firni?

Firni is a Middle Eastern dessert that has been enjoyed for centuries. It is traditionally made with ground rice, milk, sugar, and cardamom. It can also include nuts, dried fruit, or other flavorings such as saffron or rosewater. The recipe can vary from region to region but the end result is always the same: an incredibly creamy and flavorful pudding.

Making Firni

Making firni at home does not have to be complicated! All you need are a few simple ingredients and about 30 minutes of cooking time. Start by combining the ground rice and milk in a saucepan over medium heat. Cook until the mixture thickens (about 15 minutes), stirring occasionally so it doesn't stick to the bottom of the pan. Once it's done cooking, add in the sugar and cardamom (or any other flavorings you'd like) and stir until everything is combined. Transfer the pudding into individual serving cups or one large bowl and let cool before serving.

Eating Firni

Firni can be served hot or cold depending on your preference. To serve cold, let the pudding cool completely before transferring it into individual servings or one large bowl. Cover with plastic wrap and chill in the refrigerator for at least two hours before serving (this will help ensure that all of the flavors are fully blended). If you prefer warm firni, simply omit this step! To make extra special presentations individual servings can be topped off with fresh berries or nuts right before serving.

Conclusion: Whether you’re hosting a dinner party or just looking for something sweet after dinner, give firni a try! This creamy Middle Eastern pudding is unbelievably delicious yet surprisingly easy to make - all you need are a few basic ingredients plus about 30 minutes of cooking time! Serve cold with fresh berries or warm with nuts - either way this delicious treat will have everyone asking for more! So don’t wait - give this traditional recipe a try today! 

Thursday, July 13, 2017

Firni Coconut Chicken Curry - Indian Recipe

When I'm really busy and haven't had time to cook, I like to break out the slow cooker and experiment. Sometimes, I discover an amazing dish. And this is one of those times. Check out this recipe for firni inspired coconut chicken curry in a slow cooker.

-2 tablespoons (or more) Thai green curry paste
-5 scallions, thinly sliced, white and pale-green parts (dark-green parts divided)
-3 garlic cloves, thinly sliced
-1 1-inch piece peeled ginger, thinly sliced
-6 cups mixed ¼-inch-thick sliced vegetables (such as Japanese eggplant, long beans, summer squash, and bell peppers)
-2 lemongrass stalks, bottom third only, tough outer layer removed, bruised with the back of a knife or a rolling pin
-2 cups (or enough to cover) chicken broth or vegetable stock
-1 13½-ounce can light unsweetened coconut milk
-2 skinless, boneless chicken breasts, cut into small cubes (optional)

-2 sprigs basil plus leaves for garnish
-1 tablespoon (or more) fish sauce (such as nam pla or nuoc nam; optional)
-Kosher salt
-Steamed rice (optional)
-Lime wedges (optional)

Add everything but the garnish  to slow cooker, cook on low 8 hours. Garnish with fish sauce, rice, lime wedges, green onions, salt to taste, enjoy.

Tuesday, September 13, 2016

Gajar Halwa - Indian Recipe

This is a very simple indian dessert. The only secret to making look authentic is to use really bright carots to give a great color. Carrot Halwa is a warm dessert traditionally made in the cold weather with a serving of cream.


2 lbs. grated gajar (carrots)
4 cups milk
1/3 cup ghee (butter)
1 cup sugar
2/3 cup raisins
1 teaspoon cardamom seeds (ground)
1/2 cup sliced almonds

Place grated carrots and milk in saucepan over low heat and bring to a simmer. Stir until the carrots are soft and the milk is absorbed. Then add the ghee (butter) and brown (or blacken) the gajar (carrots) until you are pleased.

Then add sugar, raisins, cardamom (cinamon), and almonds. Serve hot.

Sunday, July 26, 2009

Gulab Jamun - Indian Recipe

Gulab jamun is an extremely popular indian sweet made by soaking fried balls of chenna in syrup. Sometimes made with cardamom, it is a dessert that is open to creative ideas and additions.

2 cups sugar
5 drops of rose water

[Gulab Jamun]
1 cup powdered milk
2 tablespoons self-rising flour
2 teaspoons fine semolina
2 tablespoons ghee (butter)
4 tablespoons milk
32 pistachio nuts

Syrup: Put sugar in large saucepan with 4 cups of water. Stir over low heat to dissolve the sugar. Increase the heat and boil for 3 minutes to make a syrup. Stir in the rosewater and remove from flame.

Gulab Jamun: Combine the powdered milk, flour, semolina, and ghee in a bowl. Add milk and mix until smooth. The result should be dough-like. Cut dough into 32 portions and place pistachio nut in the center of each. Roll into ball so pistachio is in the center.

Pour oil into karhai (saucepan) until it is 1/3 full with oil. Heat the oil and fry balls over low heat until brown. Remove the ball and transfer directly to syrup. Bring the syrup to a boil and then remove all from heat. Gulab jamun is served at room temperature.

Friday, June 26, 2009

Firni - North Indian Recipe

Firni is a special variation of the rice pudding. It is hugely popular in North India and Pakistan. Sometimes called kheer, it is silky in texture, it is usually served chilled in individual bowls garnished with almonds.

2 cups rice flour
1/2 cup half and half
1/4 cup condensed milk
1/2 cup sugar
5 cups whole milk
1 tablespoon almond slivers
1/2 tbsp pistachios, chopped
1/2 tsp crushed cardamom
1 tbsp ghee (butter)
1/2 tsp rose water

First, heat the ghee and fry the rice flour for about six minutes. This process reduces some of the rawness of the flour and also lends a good aroma to the dish. Mix together the half and half and whole milk. Bring to a boil slowly. After the milk has thickened (six minutes), add the rice flour and mix well. Add the rice in small quantities and watch for lumps being formed.

Cook the mixture till the rice is completely cooked and the dish reduces to a smooth paste. Add a little extra warm milk if you feel that the dish is too dry. Add the sugar and condensed milk and mix well. Continue to cook on a low flame for another 2-3 minutes till all the sugar dissolves.

Add the cardamom just before taking it off the heat and mix well. Remove from heat and add the rose water. Mix well.

Pour into small individual bowls and chill. Garnish with almonds just before serving. Dessert is served cold in India.

Tuesday, November 18, 2008

Firni - Recipe Blog

This blog will be about firni, indian recipes, and all indian cooking related items. Please read for your enjoyment from India or America.