Gulab Phirni Recipe - Rose Flavoured Rice Pudding Shots
Give this absolutely delicious creamy rose flavoured Gulab Phirni packed with the sweetness from dates which makes it absolutely delicious and tasty. Serve the Gulab Phirni chilled after a delicious north indian meal.
Gulab Phirni Recipe is a freshing rice pudding packed with flavours from gulab jal and saffron and sweetened along with dates. It's easy to make, looks beautiful when served in small shot glasses, ensuring you are having the right portions and will light up your festive meals instantly. Make and serve Gulab Phirni at your next house party and wow your guests.
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12 shot glasses
- 1/4 cup Rice
- 2 tablespoons Milk
- 700 ml Milk
- Few Saffron strands
- 2 tablespoons Rose water
- Mixed nuts , pistachio and almonds for garnishing For dates
- 1 cup Dates
- 1/2 cup Milk , hot
How to make Gulab Phirni Recipe - Rose Flavoured Rice Pudding Shots
To begin making the Gulab Phirni Recipe, soak the rice in water for half an hour.
Chop the dates and soak the dates in about 1/2 cup of hot milk for about 30 minutes
Drain water and pulse along with 2 tablespoons of milk in a mixer grinder till you get a grainy consistency. The grains should feel coarse between your fingers.
Bring the milk to a brisk boil in a large saucepan, add the rice and saffron while whisking continuously. Turn the heat to low and keep stirring to avoid lumps.
Keep stirring the mixture every couple of minutes.
After about 20 minutes the mixture will start to thicken. Simmer the phirni mixture for another 20 to 25 minutes till it thickens considerably and the rice is completely cooked.
Stir Occasionally to avoid the Phirni from sticking to the bottom of the pan and forming lumps.
Once done and the Gulab Phirni is creamy, add the chopped and soaked dates and simmer for another 3 to 4 minutes. Finally add the gulab jal and stir it in.
Turn off the heat and allow the Phirni mixture cool.
Spoon the Gulab Phirni into small shot glasses. Garnish with chopped pistachios or sliced almonds.
Cool the Gulab Phirni in the refrigerator for at least 3 hours or overnight and serve chilled.