Rose Indian Rice Pudding (Gulabi Firni)

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Simple yet elegant, this Indian delight is fragrant and delectable. Smooth, creamy and perfumed with rose syrup and cardamom, it is light and uplifting. Absolutely the perfect end to any meal!

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Rose Indian Rice Pudding (Gulabi Firni)

Yield: 4

Author: Fida Milki

Ingredients

• 1/2 cup basmati rice
• 4 cups milk
• 1/2 cup sugar
• 4 tbsp rose syrup
• 3 pods cardamom powdered
• Rose petals and pistachio for garnish

Instructions

1. Soak the rice in water for 1/2 hour.
2. Drain the rice and place it in a blender.
3. Add 2 tbsp of milk removed from the 4 cups and pulse until you get a grainy consistency. Set aside.
4. Pour the rest of the milk in a saucepan and add the sugar.
5. Bring the mixture to a boil stirring occasionally.
6. Stir in the rose syrup.
7. Add the ground rice paste that was set aside to the boiling milk.
8. Lower the heat and stir continuously to prevent lumps from forming.
9. Keep stirring until the rice is cooked and the mixture has thickened and looks like a custard (about 5 to 10 minutes).
10. Remove from the heat and add the powdered cardamom. Mix well.
11. Pour the pudding in serving pots or bowls.
12. Let cool completely at room temperature then cover with Saran Wrap and chill in the fridge for at least 2 hours or up to overnight before serving.
13. 13. Garnish with crushed pistachio and rose petals.