Shahi Firni, also known as Royal Rice Pudding, is a rich and indulgent dessert from the Indian subcontinent. It’s a traditional sweet dish that is popularly enjoyed during festivals, celebrations, and special occasions.
The dish is made using a base of ground rice and milk, which is slow-cooked until it thickens and develops a creamy consistency. The pudding is flavored with aromatic ingredients such as saffron, cardamom, and sometimes rose water, giving it a fragrant and distinctive taste. Nuts like almonds, pistachios, and cashews are often added for both flavor and texture.
Shahi Firni is traditionally served in small clay pots, which adds to its regal and traditional appeal. The name “Shahi” translates to “royal,” indicating its luxurious and opulent nature. It’s considered a treat fit for special occasions and is often prepared for weddings, Eid celebrations, and other festive events.
The process of making Shahi Firni involves slow cooking the rice and milk mixture to achieve a velvety consistency. The addition of saffron strands not only imparts a beautiful yellow hue but also adds a unique and delicate flavor. Cardamom enhances the aroma, and the assortment of nuts adds a delightful crunch to each bite.
Overall, Shahi Firni is a beloved dessert that embodies the richness and heritage of Indian sweets. Its creamy texture, fragrant spices, and combination of ingredients make it a delightful treat that’s cherished by many.
Contributors Bio:
আমার মা রান্না করতে পছন্দ করেন, আমার নানুও প্রচন্ড ভাল রান্না করেন। মূলত তাদের রান্না খেয়েই রান্না করার আগ্রহ তৈরি হয়। Mother’s signature recipe তে আমি শেয়ার করেছি “শাহি ফিরনি”। আম্মুকে সব সময় ফিরনি চুলায় রান্না করতে দেখেছি। রান্না শেষে ১০/১২ লিটার গরুর দুধ বসিয়ে দেয়া হতো। উনুনের কম আঁচে দুধ জ্বাল হতো। ১০/১৫ দিন জ্বাল দিয়ে ঘন হয়ে আসা দুধে পরিমাণ মতো আধাভাঙা চাল দিয়ে বানানো হতো ফিরনি। আজকের ব্যস্ত দিনগুলোতে এটা প্রায় অসম্ভব। রান্না জিনিস টা যে একটা ধৈর্য্যের ব্যপার, এটা আম্মুর কাছেই শিখেছি। আসলে আম্মুর রান্না দেখে দেখেই রান্নার প্রতি ভালবাসা তৈরি হয়েছে। অবশ্য আমার বানানো ফিরনি তে আম্মুর ফিরনির টেস্ট পাই না। আম্মুই আমার রান্নার গুরু, ইন্সপিরেশন।
My mother enjoys cooking, and my grandmother is also exceptionally skilled at cooking. Essentially, their passion for cooking has been developed through tasting their own culinary creations. I’ve shared my mother’s signature recipe, “Shahi Firni.” I’ve seen my grandmother cooking firni by simmering about 10/12 liters of cow’s milk after cooking. The milk used to boil on low heat in a large pot. After simmering for 10/15 days, the milk would thicken, and then she would make firni by adding the right amount of broken rice. In today’s busy days, this is almost unimaginable.
Cooking is something that requires patience, and I learned this from my grandmother. The love for cooking developed within me by observing my grandmother’s cooking. Of course, the taste of the firni I make cannot match my grandmother’s firni. She is my cooking mentor, my inspiration.
Ingredients
- 1/4 cup basmati rice soaked
- 10-12 cashews and almonds soaked in milk
- saffron
- 1 litre milk
- 1/2 cup condensed milk
- 1/2 cup sugar
- 1 teaspoon ghee
Instructions
- Soak the basmati rice in water for about 15-20 minutes and then drain the water.
- Boil the soaked rice in milk until it becomes soft and well-cooked. Keep stirring occasionally.
- Blend the soaked cashews and almonds with a little milk to make a smooth paste.
- Add the cashew-almond paste to the cooked rice and milk mixture.
- Infuse saffron strands in warm milk and then add them to the mixture for a beautiful color and aroma.
- Keep stirring the mixture continuously over low heat until it thickens.
- Add condensed milk and continue to stir until the mixture becomes creamy and well combined.
- Gradually add sugar and mix until it dissolves completely.
- Lastly, add a teaspoon of ghee to enhance the flavor.
- Pour the prepared firni into serving dishes and allow it to cool before refrigerating.
- Once chilled, serve this Shahi Firni as a delightful dessert.
Nutrition
