• 1-liter full cream milk
  • 1/4 cup rice
  • 1/2 teaspoon cardamom powder
  • 1/4 teaspoon Kesar
  • 1/2 teaspoon rose water
  • 8-10 teaspoon sugar
  • dry-fruits for decoration


Soak rice for two hours, strain water and churn it in the grinder with the help of some milk, till the rice converts into small particles. Now boil the milk in a karahi, after one boil add ground rice in the milk, stir continuously on slow-medium fire. soak the Kesar leaves in two spoons of milk. When rice becomes cook and milk gets thicker, add Kesar, sugar, stir for 2-3 minutes, add cardamom powder. Now pour the Firni in a bowl and keep it in the fridge for 2-3 hours, when Firni becomes chilled pour it in the mud pot and decorate it with dry-fruits. Serve chilled.

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