Rose Gulkand Phirni Recipe
We are assuring you that this Rose Gulkand Phirni will be a winner at your dinning table! Make this delicious dessert during festivals or special occasions.
Phirni is a wonderful, fantastically rich, creamy, silky smooth pudding that is a popular festive dish. Rose Gulkand Phirni Recipe is a creamy dessert made with ground rice combined with milk, sugar and some saffron strands for flavouring.
The key to a good phirni is to grind the rice well. Phirni and that too Rose phirni with Gulkand flavour is an ultimate comfort dessert in a bowl. The main star of this dessert is the Rose and Gulkand which is added to the basic phirni recipe lending it an aromatic fragrance.You too can try this Phirni Recipe to create magic in your kitchen and enjoy a delectable dessert at home. What’s best, it’s not too difficult to make it.
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.
If you like this recipe, try more Phirni Recipes such as
10 M
60 M
70 M
18-20 Servings
Ingredients
- 2 liter Milk , (full fat)
- 1/2 cup Rice , soaked in 1/4th cup water for 30 min
- 400 ml Condensed Milk , (1 can)
- 4 tablespoons Dried rose petals , soaked in 4 tablespoon warm milk
- 2 tablespoons Gulkand
- 2 tablespoons Sugar , (optional)
- 2 tablespoons Rose water , or Rooh Afza
- 1/2 teaspoon Cardamom Powder (Elaichi)
- 1/2 teaspoon Fennel Powder
- 1 teaspoon Rose water
- 12 Pistachios , chopped
- 12 Whole Almonds (Badam) , chopped
- 12 Cashew nuts , chopped
- Dried rose petals , few
How to make Rose Gulkand Phirni Recipe
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.
Dilute the paste with 1/4 cup of water and keep it ready.
In a saucepan, bring the milk to boil. Once the milk starts boiling, reduce the flame to low and add the ground rice paste.
Cook stirring continuously on low or medium flame, until the milk thickens like a porridge and rice paste is fully cooked. 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.
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.
Switch off flame and allow the phirni to cool. You can refrigerate gulkand phirni for 3-4 hours or until well chilled.
Serve Rose Gulkand Phirni Recipe with garnished nuts & dried rose petals for dessert.
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.
