Gulkand Phirni

If I had to choose my favourite Indian dessert, Phirni would stand out to be a hands down winner. This  creamy, gritty, nutty, aromatic rice pudding served in earthen bowls is more of a comfort food to me rather than a dessert. Rice puddings are ancient desserts with every country and region having its own version of this food. Our vast and varied country itself has many versions, with Phirni, Kheer and Paysam being the most popular ones. Gujarat has Doodh-Pak, a slightly thinner version of the rice kheer.

In India, Phirni  is a Mughal legacy as the dish disbelieved to have originated in ancient Persia or Middle East.  Iran knows this dish as Fereni, Egypt as Muhallabia and Afghanistan and India know it as Phirni. In northen  India it is a popular dessert for festive occasions where it is served as individual portions in shallow earthen bowls. Setting the Phirni in the earthen bowls is essential as it soaks the access liquid and helps in the setting of Phirni in to a creamy indulgence. Traditionally rose water or kewra water were the prefered  choice of flavourings but these days one can find Phirni in quite a few flavours.

I have been hooked to Phirni ever since I was introduced to this dessert by my Masi (maternal aunt)  some three decades back. It has been a permanent fixture on the menus of our family’s Diwali get-togethers and I have tried most possible versions, have made it with condensed milk, have cooked it in microwave, have tried it with a variety of fruits, dates, dried fruits, jaggery…..I prefer to stick to the basic recipe of Phrini and play around it adjusting the sugar in accordance with the fruit used.

Over the years I have also formed this habit of lugging ingredients and local food products from the places I travel. At times my refrigerator and pantry are unable to hoard anymore…so during a visit to an organic food fest along with loads of other stuff I came back with this luscious Gulkand (rose petal preserve), rose water and rose petals all of which I have been generously using in my bakes and desserts (rose water and petals of in my homemade  face pack too).

Gulkand, because of its natural remedial properties is widely used in the after-mints and Paan, milkshakes, lassi etc especialy  during summers and I had no better option but to use it in my Phirni to make Gulkand Phirni – a dessert apt for this notorious summer…

Sitaphal/Sharifa  Phirni also turns out very well, the creamy pulp of the Sitaphal thickens the Phirni well and the natural  sweetness of the fruit allows us to reduce the amount of sugar in this dessert.  I know its not Sitaphal season back in India, but I have been getting them here in Singapore so thought of making it and sharing the recipe along with the Gulkand Phirni.

PHIRNI

Ingredients

Basic Phirni

• 5 tablespoons Basmati rice
• 5 cups full cream/fat milk
• 1 cup sugar ( you will not be using all of it)

For Gulkand flavour

• 3/4 cup Gulkand
• 2 teaspoons rose water ( can add more for intense flavour)
• slivers of almonds and pistachios for garnish
• some  rose petals for garnish

For Sitaphal Phirni

• 1 +1/2 cup Sitaphal Pulp
• 1 teaspoon green cardamon powder
• few strands of Saffron
• slivered almonds for garnish

Method

1. Wash and soak the rice for an hour.
2. Drain the soaked rice and grind it in a small jar. The rice has to be ground to a gritty paste, you may add a couple of tablespoons on milk to aid grinding.
3. Bring the cold milk in a heavy bottomed or non-stick pan.
4. Mix the rice paste and milk to a smooth mixture.
5. Place the pan on medium flame, bring the mixture to a boil and continue to cook until the mixture thickens to a cake batter like consistency.
6. Do not forget to keep the mixture string continuously.
7. Once the mixture thickens it is time to add the flavourings and sugar.
8. If making  Gulkand Phirni, add the Gulkand, taste the milk+gulkand mix and add sugar as per your palate. Start by adding  a couple of tablespoons and increase if needed.
9. Cook the mixture for a couple of minutes. Add the rose water and turn off the flame.
10. Keep stirring the mixture until it comes to a room temperature. This will help in preventing a thick layer over the top of the Phirni.
11. Transfer in individual bowls (earthen preferred) and garnish with rose petals and slivered almonds and pistachios.
12. Chill in the refrigerator for a good 3-4 hours before serving.

For the Sitaphal Phirni prepare the basic Phirni ( till step 6). Instead of Gulkand add the Sitaphal puree and sugar as required. Cook the mixture until sugar dissolves. Add cardamom powder and saffron to the warm mixture. Follow the method of setting and serving as prescribed for the Gulkand Phirni. Any  Phirni is best when served chilled.

Me to you

Mixing the ground rice in cold milk prevents formation of lumps. So always remember to add the rice in cold milk and ten begin cooking the milk.

Sugar in both the Phirni will depend on the sweetness of the additions. So remember to adjust accordingly.