Nani's Firni (Pakistani Screwpine-Infused Ground Rice Pudding)
A recipe for Nani's Firni (Pakistani Screwpine-Infused Ground Rice Pudding) from the cookbook, Summers Under the Tamarind Tree, by Sumayya Usmani.
Servings 6 Servings
Ingredients
- 60 grams (2 1/4 ounces) ground rice
- 200 milliliters (7 fl ounces, scant 1 cup) water
- 500 milliliters (17 fl ounces, 2 cups) whole milk
- 100 grams (3 1/2 ounces, scant 1/2 cup) caster sugar
- 200 milliliters (7 fl ounces, scant 1 cup) condensed milk
- 4 tablespoons ricotta cheese
- 1/2 teaspoon ground cardamom
- Pinch saffron threads
- 1 teaspoon drops kewra (screwpine extract) or rose water
For decoration:
- 1 tablespoon chopped pistachios
- 1 tablespoon dried edible rose petals
- 1 tablespoon edible silver leaf
Instructions
- In a bowl, soak the ground rice in the water. Bring the milk to a boil in a large saucepan over a medium heat. As soon as it is boiling, reduce the heat and simmer for 10 minutes, or until thick.
- Add the sugar, condensed milk and the soaked ground rice to the milk and return to the boil. Let the milk boil for another 5-7 minutes, stirring constantly. It should start to thicken up now.
- Add the ricotta and cardamom- this should now be the consistency of thick custard. Keep stirring to prevent it burning. Turn off the heat and stir in the saffron and rose water or kewra. Allow to cool for a few minutes before pouring the firni into terracotta or glass bowls and top with chopped pistachios.
- Chill in the refrigerator for at least 1 hour before serving. Decorate with rose petals and silver leaf.