Step-by-Step Instructions

1. 1.Prepare the Rice

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

2. 2.Grind the Rice

   Add the soaked and dried rice to a mixer or grinder. Grind it coarsely; do not make it a fine powder, as a grainy texture is desired for firni.

3. 3.Prepare Milk and Rice Mixture

   Take 1.5 liters of milk and separate 1 cup of it. Add the coarsely ground rice to a bowl. Gradually add the reserved 1 cup of milk to the rice and mix well to form a slurry. 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) on the stove over medium heat and bring it to a good boil.

5. 5.Add Rice to Milk

   Once the milk starts boiling, stir the soaked rice mixture again and then slowly pour it into the boiling milk. Continue stirring continuously to prevent the rice from settling at the bottom and sticking to the pan.

6. 6.Cook the Firni

   Continue cooking the firni on a low-medium flame for 7-8 minutes, stirring continuously, until the rice swells and the milk thickens slightly.

7. 7.Add Saffron

   After 7-8 minutes of cooking, add 1 pinch of saffron (this is optional) and mix well. The firni will start to thicken and its color will change slightly.

8. 8.Add Sugar

   Add 5-6 tablespoons of sugar (or adjust to your taste) to the firni. Continue stirring continuously until bubbles start to appear, indicating the sugar has dissolved and the firni is cooking properly.

9. 9.Add Cardamom and Finish Cooking

   Add 1/4 teaspoon of green cardamom powder (or coarsely crushed seeds) and mix well. Turn off the flame. The firni should be thin and grainy; do not overcook it, or it will become too thick like kheer.

10. 10.Serve and Garnish

    Pour the hot firni into serving bowls, preferably earthen bowls. Garnish with silver leaf (chandi ka vark), chopped almonds, and pistachios. Serve well-chilled for the best taste.