Saturday, January 24, 2015
AUTHOR Kalyan Panja
Indian cuisine is characterized by the typical use of spices and herbs in most recipes. Among the desserts, you cannot miss the firni, a creamy dessert made from milk and rice and is flavored with rose water or cardamom and decorated with almond flakes.
This sweet of Persian origin was introduced by their ancestors of Shah Jahan, who while settling in northern India led to the creation of fine dining and majestic that he wanted to fill the melancholy tested for their land of origin.
Phirni is a typical dessert of rice and almonds originating from the area of Rajasthan in northern India and is now widespread in the Indian subcontinent. The firni is a famous recipe sweet native of northern India, easy to prepare and perfect for the palates of vegetarians. Phirni is a cold dessert made from thickened milk and crushed ice.
4 tbsp almonds, crushed
4 tbsp ricotta cheese
5 cups milk
4 cups condensed milk
5 tbsp sugar
1 tsp cardamom
1 cup rice flour
10 saffron threads
5 drops rose water
In a heavy wok, boil milk for quite sometime. Let it get thickened.
Add the sugar, condensed milk and rice flour. Let the milk boil for another 15 minutes.
Add cheese and cardamom powder into this and let it boil until the milk attains custard like consistency. Keep stirring to avoid the burn.
Add the paste of chopped almonds, saffron and rosewater essence.
Serve it directly into matkas or into individual serving bowls & refrigerate before serving.
The rabri is an Indian pudding, which is a delicious and creamy dessert with an exotic flavor given by cardamom and rose water. It is also known by the name of rabdi or Rabadi. The rabri is a good sweet milk to replace the usual ice cream in the summer, and made very tasty by the use of almonds and hazelnuts. It is in fact served as ice cream.
4 cups of milk
2 tablespoons sugar
1 teaspoon flour
1 tablespoon rose water
4 cardamom pods
a handful of pistachios
a handful of almonds
Pour the milk into a saucepan with a thick bottom and let it boil keeping the flame low. The milk will not burn, so be careful and stir often.
As the milk boils, add the cardamom pods, flour and sugar. Cook for another 20 minutes with low heat until the milk evaporates and you do not get a thick liquid.
Remove from heat and add the rose water. Pour into cups and let cool.
Meanwhile, chop the pistachios and almonds in the mixer. Scatter them on the cups.
Put in the fridge for a few hours and serve cold.
1 - To save time, you can prepare the rabri the microwave. Put all ingredients in the bowl except the flour and cook for 6 minutes at maximum power.
2 - Do you want to give more color to your rabri? Add a pinch of saffron.