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    Home » Blogging Marathon » Firni (Hyderabadi Phirni)

    Firni (Hyderabadi Phirni)

    Published: Sep 7, 2013 · Modified: Dec 19, 2019 by Pavani · Leave a Comment

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    Blogging Marathon# 32: Letter F

    Theme: A-Z Dishes from Andhra Pradesh

    Dish: F for Firni/ Hyderabadi Phirni/ Firni

    My daughter turns 1 today. Past 1 year flew so fast that I can't even believe it's time to celebrate her first birthday today. We are having a party with few of our dear friends and family.

    What better way to celebrate my little ones birthday than this rich and creamy firni/ phirni. I saw the recipe for Mango phirni on Etv-Urdu channel and I knew right away that I had to make it for this A-Z series. The cook on tv used rice flour to make firni, but I used ground rice powder and it turned out great. It got thick and creamy as it sat in the refrigerator. An awesome make ahead dessert that is sure to please everyone in a party.

    So let me leave you with some clicks of this yummy dessert, I have to get back to my daughter's birthday party 🙂

    Firni

    Author: Pavani
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    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 1 hr 50 mins
    Course: Dessert
    Cuisine: hyderabadi
    Servings: 4 serving

    Ingredients

    • 2 cups Milk - (500ml) (I used a combination of whole milk & 1%)
    • ¼ cup Basmati rice
    • 2 - 3 tbsps Sugar (adjust per taste)
    • 2 - 3 tbsps Condensed milk (optional)
    • ¼ tsp Cardamom powder
    • 1 tbsp Rose Syrup (optional)**

    Instructions

    • Wash, rinse and soak rice for at least 1 hour. Then grind to a sooji (semolina) or rawa like consistency.
    • Mix rice with ¼cup milk and set aside.
    • Bring the remaining milk and sugar to a boil whisking occasionally.
    • Add the rice mixture to the boiling milk; cook on medium flame stirring frequently to avoid scorching until rice is cooked through, about 10 minutes.
    • Add condensed milk (if using) and ground cardamom, mix well and cook for another 2 minutes. Turn off the heat and add rose syrup (if using).
    • Pour into serving bowls and chill completely, for at least 2-3 hours before serving.
    • ** Reduce the amount of sugar used if adding Rose syrup.

    Notes

    Logo courtesy : Preeti
    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.
    Previously on A-Z Vegetarian Dishes of Andhra Pradesh:
    A for Aava Pettina Aratikaya Kura
    B for Bagara Baingan
    C for Chimmiri
    D for Dosakaya Pachadi
    E for Erra Gummadikaya Pulusu
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    « Thiyya Pulusu Recipe | Andhra style Pumpkin Stew
    Iguru/ Vankaya-Senagapappu Iguru (Eggplant-Chana Dal Curry) »
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    Reader Interactions

    Comments

    1. Suma Gandlur

      September 18, 2013 at 7:15 pm

      Belated birthday wishes to the little one. Disha, right? I make phirni but always thought it was a north Indian dish. It looks tempting in the earthen pots.

      Reply
    2. Nisha Sundar

      September 25, 2013 at 1:09 pm

      Mouthwatering and looks so yum! Even though it was Disha's birthday, guess you guys had all the treat and hope you had lots of fun. 🙂 🙂

      Reply
    3. Rajani S

      September 25, 2013 at 1:15 pm

      A very belated birthday to your daughter...The phirni clicks are mind blowing.Love the small matkas in which you have served it!

      Reply
    4. Archana Potdar

      September 28, 2013 at 2:03 pm

      Belated wished to your young one. Love teh phirni I assumed like Pradnya that its N. Indian dish. Anyway whatever the pics are awesome.

      Reply
    5. Foodiliciousnan

      October 03, 2013 at 5:58 pm

      Good one Pavani. Brings back funny memories of my first attempt when it got burnt at the bottom and I had to add LOADS of cardamom to cover it up but guests still puckered up their lips when they ate!!

      Reply
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