Gulab Phirni or which we even call Rose flavored Rice Pudding for our love for the English language, is a satiating dessert made using milk and rose petals. Additionally rose water is added to this dish to give it an inviting flavor and aroma. Phirni ideally is a traditional Indian dessert wherein grounded rice is cooked with milk till it becomes tender creamy and thick. Usually, kesar or as we say saffron and cardamom are added to enhance the taste of phirni. As I had already made Kesar Elaichi Phirni some days back, hence, this time, I thought to give phirni a nice twist with the flavor of rose.
My family indeed loved Gulab Phirni. It was rich and creamy with a subtle flavor of the fresh rose petals and rose water. You could surely try this recipe for this Holi or any other festivals throughout the year. Nobody would say no to this toothsome dessert. As we have already reached the onset of summer, chilled Gulab Phirni would help you, your loved ones to remain calm and beat all the heat this summer. Take a note of this recipe and let me know how it turned out via your wonderful comments. Here is how to make Gulab Phirni.
Gulab Phirni / Rose flavored Rice Pudding
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- Full cream milk - 1 litre
- Rice - 1/4 cup
- Rose petals - 2 tbsp chopped, use the petals of local variety of rose. The hybrid ones doesn't have good flavor and smell
- Sugar - 1/2 cup
- Rose water - 1 tsp
- Slivers of almonds and pistachios for garnishing
- Soak rice in 1/2 cup of water for 3-4 hours.
- Grind in a blender to make a coarse paste.
- Heat the milk in a heavy bottom pan.
- When the milk comes to a boil, add the ground rice.
- Keep stirring to avoid the rice sticking at the bottom of the pan.
- Simmer the heat and cook for 30-40 minutes, till phirni thickens.
- Keep stirring in between.
- Add sugar and rose water and cook for another 3-4 minutes.
- Transfer the phirni in the serving bowl.
- Garnish with almond and pistachios slivers and a few rose petals.
- Chill in the refrigerator for a few hours before serving.
- The consistency of phirni is much thicker than the kheer.
- So cook it accordingly.
- It will thicken further after cooking so keep that in mind.
- Keep stirring in between to avoid burning from the bottom.
- Phirni is best served in clay pots.