5 November, 2018
GULKAND PHIRNI
Today…. on the first day of deepavali ie…. for neeru tumbuva habba/dhanteras, I made both gulkand phirni using home made gulkand and Pan phirni in small quantity. both turned out to be very yummy. So sharing my version of both the recipes. It is very easy & quick to make recipe with a very few ingredients, but the two main ingredients you need to keep ready is Paan and gulkand.
Ingredients : measuring cup used is of 250 ml capacity
- Milk – 1 cup + 2 tbsp
- Rice – 2 tbsp
- Gulkand – 2 & 1/2 tbsp
- Sugar – 2 tbsp (I have used raw cane sugar)
- Saffron strands – 1/8 tsp
- Almond flakes – 1 tbsp
PROCEDURE :
- Soak saffron strands in 1 tbsp of milk
- Wash well and soak rice in water for minimum one hour, then drain all the water and grind into coarse paste using 1 tbsp milk in a small mixie jar
- Now mix the ground rice paste to 1 cup of milk, bring it to boil by stirring continuously (you need to stir continuously, otherwise the mixture will stick to the bottom and get burnt) till the mixture becomes thick
- Now turn the heat to low and add in sugar, soaked saffron and gulkand and stir for a minute or so on medium heat
- Remove from the heat and allow it to come to room temperature
- Garnish with almond flakes and serve or refrigerate it for some time and then serve chilled (you have to refrigerate it only after it comes to room temperature, not before that)
