Firni (also spelled Phirni, Firnee, or Kheer Firni) is a traditional North Indian sweet pudding made from ground rice, milk, and sugar. It is very similar to kheer, but the texture is smoother and thicker. Rice flour is used instead of rice, which makes it different from Kheer dishes. They are different from Payasams & Puddings, which fall under sweet desserts. Sone Ki Firni is a Kashmiri dessert, and ripe mango is a key ingredient.

Generally, Firni, the royal dish, belongs to Mughlai Cuisine. It is strongly associated with Hyderabadi, North Indian, Awadhi, Kashmiri, and Pakistani Cuisines. It is a staple dessert in Muslim households across the Indian subcontinent, especially during festival occasions. The dish is traditionally set and served in small clay pots (mitti kulhads), and always refrigerated before serving, which gives it a rich, dense finish. Here is a classicand simplest recipe. You can also find alternative dishes made using mango, saffron, rose, and chocolate.

 Also read simple Firni recipe, using basmati rice and thick, fat milk, associated with Mughalai Cuisine. 

Sone Ki Firni Kashmiri dessert

Ingredients for Sone Ki Firni:

  1. Mango pulp – ½ cup
  2. Rice flour (big granules) – 2 big spoons
  3. Milk – 2 cups
  4. Sugar – 1 cup (If needed, you can use extra)
    Cardamom powder – ¼ small spoon
  5. Almonds, raisins, cashews, pista – 3 big spoons
  6. Ghee – 1 big spoon
  7. Saffron – A little

How to prepare Sone Ki Firni?

  1. Boil milk and cook rice flour for 10 minutes.
  2. Keep stirring to avoid lumps.
  3. Add sugar and cardamom powder, and cook for 5 minutes until the rice is well cooked.
  4. Heat ghee in a pan and fry ingredients no: 5.
  5. When the colour of the nuts changes, add the rice-milk mixture.
  6. Turn off the flame and allow it to cool completely.
  7.  Add ground mango pulp, mix the contents, and decorate with saffron.
  8. Place it in the refrigerator for 1 hour and serve chilled in clay pots.

Courtesy: Vanitha Magazine September 1-14, 2010

Read a few more mango recipes. Click on the images in the gallery to read.

 

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