― A.A. Milne.
Delhi has been amazing. The people I love have been even more amazing. This morning, our family friends – our parents were very close friends, and their daughter and are friends (in spite of the fact she lives in Hong Kong and I in San Francisco) – dropped by to say hello. We laughed so hard, reminiscing childhood stories. Mum made phenomenal puri/ aloo for breakfast. Aunty brought a little surprise of her own: homemade Kashmiri Firni. Delicious!!! And this is from someone who’s not a big fan of desserts. It’s sweet, but not overly. Best part, extremely easy to make. If you’re going to give making an Indian dessert a shot, I would say this is your best bet. Here’s the recipe, if you would like to give it a go.
- ¼ cup basmati rice
- 1 litre organic milk
- ¾ to 1 cup sugar or as required
- 18-20 almonds/badam, blanched, slivered (reserve a few for garnishing)
- 6-7 cardamom/hari elachi (crushed and powdered in a mortar-pestle)
- 12-15 strands of kesar or saffron
- 2 tsp Rose water (optional)
- Soak rice in water for 30 minutes to 1 hour. Drain water (and pat dry with a kitchen towel) and grind to a fine consistency. You can use a food processor or blender. I use a Vitamix.
- Add milk + sugar to rice paste and heat together, stirring constantly so that the mixture does not stick to the bottom. Bring to a boil. Simmer until rice is cooked.
- Add almonds + saffron + elaichi (cardamom) powder, and cook for 3-5 mins for favors to mingle.
- Take off heat and add a splash of rose water (optional; I don’t care for it much). Leave to cool and set in a refrigerator in a pretty handi (pot), like the one above.
July 10, 2016