Roz Gulkand Firni Recipe
A vegetarian North Indian Recipes recipe with liter milk - (full fat), rice - soaked in 1/4th water for 30 min, condensed milk - (1 can). Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Rose Gulkand Phirni Recipe, drain water from the soaked rice completely and grind rice in a mixer to a coarse paste
rice - soaked in 1/4th water for 30 min(1/2 cup)s dried rose petals - soaked in warm milk(4 tablespoon)tablespoons gulkand(2)tablespoons rose water - or rooh afza(2)rose water(1 teaspoon)dried rose petals - few - 2
Dilute the paste with 1/4 cup of water and keep it ready
rice - soaked in 1/4th water for 30 min(1/2 cup)tablespoons rose water - or rooh afza(2)rose water(1 teaspoon) - 3
In a saucepan, bring the milk to boil
liter milk - (full fat)(2)condensed milk - (1 can)(400 ml)s dried rose petals - soaked in warm milk(4 tablespoon) - 4
Once the milk starts boiling, reduce the flame to low and add the ground rice paste
liter milk - (full fat)(2)rice - soaked in 1/4th water for 30 min(1/2 cup)condensed milk - (1 can)(400 ml)s dried rose petals - soaked in warm milk(4 tablespoon) - 5
Cook stirring continuously on low or medium flame, until the milk thickens like a porridge and rice paste is fully cooked
liter milk - (full fat)(2)rice - soaked in 1/4th water for 30 min(1/2 cup)condensed milk - (1 can)(400 ml)s dried rose petals - soaked in warm milk(4 tablespoon) - 6
Keep on scraping the dried milk which gets collected on the sides of the pan, such that the cream of this milk-rice mixture adds a nice texture to the phirni
liter milk - (full fat)(2)rice - soaked in 1/4th water for 30 min(1/2 cup)condensed milk - (1 can)(400 ml)s dried rose petals - soaked in warm milk(4 tablespoon)dried rose petals - few - 7
Once the rice is cooked completely and it is in a porridge consistency, add rest of the ingredients including condensed milk, dried rose petals, gulkand, sugar, rose water, cardamom powder, fennel powder, rose water and cook for a few more minutes until everything gets blended well
liter milk - (full fat)(2)rice - soaked in 1/4th water for 30 min(1/2 cup)condensed milk - (1 can)(400 ml)s dried rose petals - soaked in warm milk(4 tablespoon)tablespoons gulkand(2)tablespoons sugar - (optional)(2)tablespoons rose water - or rooh afza(2)cardamom powder (elaichi)(1/2 teaspoon)fennel powder(1/2 teaspoon)rose water(1 teaspoon)dried rose petals - few - 8
Switch off flame and allow the phirni to cool
- 9
You can refrigerate gulkand phirni for 3-4 hours or until well chilled
tablespoons gulkand(2) - 10
Serve Rose Gulkand Phirni Recipe with garnished nuts & dried rose petals for dessert
s dried rose petals - soaked in warm milk(4 tablespoon)tablespoons gulkand(2)tablespoons rose water - or rooh afza(2)rose water(1 teaspoon)cashew nuts - chopped(12)dried rose petals - few - 11
Serve Rose Gulkand Phirni after a delicious meal of Aloo Gobi Ki Sabzi, Ajwain Puri and Boondi Raita on a weekend for brunch or a meal
s dried rose petals - soaked in warm milk(4 tablespoon)tablespoons gulkand(2)tablespoons rose water - or rooh afza(2)rose water(1 teaspoon)dried rose petals - few
Nutrition Facts
Per serving
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Roz Gulkand Firni Recipe
A vegetarian North Indian Recipes recipe with liter milk - (full fat), rice - soaked in 1/4th water for 30 min, condensed milk - (1 can). Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
11 steps- 1
To begin making the Rose Gulkand Phirni Recipe, drain water from the soaked rice completely and grind rice in a mixer to a coarse paste
rice - soaked in 1/4th water for 30 min(1/2 cup)s dried rose petals - soaked in warm milk(4 tablespoon)tablespoons gulkand(2)tablespoons rose water - or rooh afza(2)rose water(1 teaspoon)dried rose petals - few - 2
Dilute the paste with 1/4 cup of water and keep it ready
rice - soaked in 1/4th water for 30 min(1/2 cup)tablespoons rose water - or rooh afza(2)rose water(1 teaspoon) - 3
In a saucepan, bring the milk to boil
liter milk - (full fat)(2)condensed milk - (1 can)(400 ml)s dried rose petals - soaked in warm milk(4 tablespoon) - 4
Once the milk starts boiling, reduce the flame to low and add the ground rice paste
liter milk - (full fat)(2)rice - soaked in 1/4th water for 30 min(1/2 cup)condensed milk - (1 can)(400 ml)s dried rose petals - soaked in warm milk(4 tablespoon) - 5
Cook stirring continuously on low or medium flame, until the milk thickens like a porridge and rice paste is fully cooked
liter milk - (full fat)(2)rice - soaked in 1/4th water for 30 min(1/2 cup)condensed milk - (1 can)(400 ml)s dried rose petals - soaked in warm milk(4 tablespoon) - 6
Keep on scraping the dried milk which gets collected on the sides of the pan, such that the cream of this milk-rice mixture adds a nice texture to the phirni
liter milk - (full fat)(2)rice - soaked in 1/4th water for 30 min(1/2 cup)condensed milk - (1 can)(400 ml)s dried rose petals - soaked in warm milk(4 tablespoon)dried rose petals - few - 7
Once the rice is cooked completely and it is in a porridge consistency, add rest of the ingredients including condensed milk, dried rose petals, gulkand, sugar, rose water, cardamom powder, fennel powder, rose water and cook for a few more minutes until everything gets blended well
liter milk - (full fat)(2)rice - soaked in 1/4th water for 30 min(1/2 cup)condensed milk - (1 can)(400 ml)s dried rose petals - soaked in warm milk(4 tablespoon)tablespoons gulkand(2)tablespoons sugar - (optional)(2)tablespoons rose water - or rooh afza(2)cardamom powder (elaichi)(1/2 teaspoon)fennel powder(1/2 teaspoon)rose water(1 teaspoon)dried rose petals - few - 8
Switch off flame and allow the phirni to cool
- 9
You can refrigerate gulkand phirni for 3-4 hours or until well chilled
tablespoons gulkand(2) - 10
Serve Rose Gulkand Phirni Recipe with garnished nuts & dried rose petals for dessert
s dried rose petals - soaked in warm milk(4 tablespoon)tablespoons gulkand(2)tablespoons rose water - or rooh afza(2)rose water(1 teaspoon)cashew nuts - chopped(12)dried rose petals - few - 11
Serve Rose Gulkand Phirni after a delicious meal of Aloo Gobi Ki Sabzi, Ajwain Puri and Boondi Raita on a weekend for brunch or a meal
s dried rose petals - soaked in warm milk(4 tablespoon)tablespoons gulkand(2)tablespoons rose water - or rooh afza(2)rose water(1 teaspoon)dried rose petals - few
About this recipe
A vegetarian North Indian Recipes recipe with liter milk - (full fat), rice - soaked in 1/4th water for 30 min, condensed milk - (1 can). Ready in 1h 10m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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