Step-by-Step Instructions

1. 1.Prepare the Rice

   Take 5 tablespoons of Basmati rice. Soak the rice in water for 2 hours, then drain and dry them completely.

2. 2.Grind the Rice

   Add the soaked and dried rice to a mixer grinder. Grind the rice coarsely; do not make a fine powder. The texture should be slightly granular, as shown in the video.

3. 3.Prepare Rice-Milk Mixture

   Take 1.5 liters of milk. Separate 1 cup of milk and set aside. Add the coarsely ground rice to a bowl. Gradually add the reserved 1 cup of milk to the ground rice, mixing well with a spoon until a smooth, lump-free paste is formed. Let it soak for 5-10 minutes.

4. 4.Boil the Milk

   Place the remaining 1.5 liters of milk (which was previously boiled and cooled) in a pot on medium flame. Bring the milk to a gentle boil.

5. 5.Add Rice Mixture to Milk

   Once the milk starts boiling, stir the rice-milk mixture again with a spoon. Gradually pour the rice-milk mixture into the boiling milk, stirring continuously to prevent lumps and sticking.

6. 6.Cook the Firni Base

   Continue cooking on low-medium flame for 7-8 minutes, stirring constantly. The rice will swell, and the milk will begin to thicken slightly.

7. 7.Add Saffron

   After 8-9 minutes of cooking, add 1 pinch of saffron (optional). Mix well until the saffron is incorporated and the color of the firni slightly changes.

8. 8.Add Sugar

   Add 5-6 tablespoons of sugar (or to taste) to the firni. Stir continuously until the sugar dissolves and the mixture starts to bubble.

9. 9.Add Cardamom and Finish Cooking

   Add 1/4 teaspoon of coarsely ground green cardamom powder. Mix well. Cook until bubbles appear, indicating the firni is ready. The consistency should be thin and pourable, as it will thicken further upon cooling. Turn off the flame.

10. 10.Serve and Garnish

    Pour the hot firni into a clay pot or individual serving bowls. Garnish with silver leaf (Chandi ka Warq), chopped pistachios, and chopped almonds. Allow it to cool completely, then chill in the refrigerator for several hours before serving. Serve cold for the best experience.