A Tale of Two Delightful Desserts – Mango & Nutty Rose Firni
“First there was a Fresh Corn Dessert a few days back and now there are two more desserts for the weekend..Hmm…do I smell some conspiracy” inquired the puzzled hubby. “Is all the sweet temptations for the digital SLR?” he smiled and replied to his own query after he noticed a sparkle in my eyes! The decision to buy this high-end digital camera has been put on hold for almost a year by the dear hubby. As he wanted to get completely convinced that I am really serious about my blog and will put the camera to good use before succumbing to my demands. And I saw my wish getting wings when he reached for his lap top to Google for digital cameras 🙂
Oh..and coming back to the recipes, Firni is a delightful healthy dessert and could be cooked in without much efforts. An earthen pot is a perfect vessel to set this dessert, as the porous surface of the pot will absorb water leaving a thick & creamy Firni behind. You could replace the mango with any other fruit of your choice. Apple, banana, strawberries, raspberries and Kiwi goes well with this dessert.
Mango Firni
Ingredients to go in…
Ingredients;
(serve 3)
- 2 cups of skim milk
- 1 tbsp. Basmati rice
- 1/4 cup fresh cream (optional)
- 1/2 cup mango pulp
- 1/2 cup sugar
- 1/2 tsp cardamom powder
Ground Basmati rice
Method; Boil 2 cups of milk and let it cool. Peel the mango and dice it in small cubes. Blend the mango into a puree leaving a few cubes for garnishing.
For making rice paste; Wash and soak the Basmati rice in 1/4 cup of milk for about 20 minutes. Grind the rice with the milk in a blender till it looks grainy and coarse. Normally a Firni calls for a fine rice paste to give it a creamy ice cream texture. But I keep my rice coarse as I like the grainy Firni.
Add this coarse rice and milk paste to the boiled milk and heat it again. Stir the mixture constantly to avoid it sticking to the bottom. Boil it for about 5-8 minutes till the mixture becomes thick. Take off from the flame and let it cool completely.
Firni served in mud pot
Add the pureed mango, sugar and cardamom powder in the milk mixture and mix thoroughly. At this point you can add the cream to make the Firni more creamy.
Pour the Firni in an earthen pot if you have one or just set it in any plastic container. Arrange the mango cubes over the Firni and keep in the refrigerator for 3-4 hours. Do not freeze the Firni.
Chilled mango firni
Serve the chilled Mango Firni in individual serving bowl.
Creamy mango Firni, can you see the grainy texture…
Mango desserts flavored with Cardamom is a heavenly match.
Nutty Rose Firni
Dried Rose petals
Ingredients;
(serve 3)
- 2 cups of milk
- 1 tbsp. raw rice
- 1/4 cup fresh cream
- 1/2 cup dried rose petals
- 1/2 cup sugar
- 1/4 cup mixed nuts (cashew/almonds/raisins)
Method; Boil 2 cups of milk and let it cool.
Rose petals; For drying the rose petals you can either microwave them for a quick result or dry the whole rose in shade. Microwave the whole rose for 10 minutes at 90 power. For drying in a shade, spread the fresh roses on a paper and cover them with another paper or a thin muslin cloth. Keep in shade and let the roses dry for 5-6 days.
For making rice paste; Wash and soak the Basmati rice in 1/4 cup of milk for about 20 minutes. Grind the rice and crushed dry rose petals with the milk in a blender till it looks grainy and coarse. Normally a Firni calls for a fine rice paste to give it a creamy ice cream texture. But I keep my rice coarse as I like the grainy Firni.
Add this coarse rice and milk paste to the boiled milk and heat it again. Stir the mixture constantly to avoid it sticking to the bottom. Boil it for about 5-8 minutes till the mixture becomes thick. Take off from the flame and let it cool completely.
Creamy dessert!
You can use any rose concentrate or syrup (Rooh Afza) to make Rose Firni. Add sugar and cream to make the Firni more creamy.
Chilled Rose Firni
Pour the Rose Firni in an earthen pot if you have one or just set it in any plastic container. Sprinkle crushed nuts and raisins, arrange few rose petals over the Firni and keep in the refrigerator for 3-4 hours. Do not freeze the Firni.
Notes;
- I have used skimmed milk, but you can make the Firni with whole milk for a much creamy and exotic dessert.
- I did not use any nuts to my Mango Firni as I wanted to get the taste of mangoes in every bite rather than the nuts.
- Any variety of rice works well for the firni.
- Add a tsp. of cornflour mixed in a little milk if you feel the Firni is not thick enough.
- Use any Rose syrup or concentrate if you cannot get dried rose petals for the recipe.
Delicious firni with lovely flavour.
Yummy recipe
both flavors are awesome ! i love firni , especially strawberry firni
Sanjeeta , this is just lovely!!!
Cant take my eyes from that rose firni,super inviting firnis..
Ive never had phirni before… these look really tempting!
I’ve never been a big fan of indian sweets. (or actually sweets in general).. But the mango firni sounds so delicious. It would be a perfect summer treat.
I am on a strict diet right now but this makes me drool allover my laptop screen…delightful dessert. what a lovely colour.
Delectable n sinful desserts
Lovely dessert… mango and rose, lovely combo..:) Good luck on getting a top class SLR:)
Reva
I love the mud pot and also the rose color in the phirni…
Mango and Rose lovely combo…
Yum yum! Nice combo! Both makes taste and smell great 🙂
This is such a lovely and unexpected dessert. Rose is one of my favorite flavors — reminds me of all the desserts we used to it in our Middle Eastern home. Happy to have found your blog!
Yummy firni Sanjeeta. Great shots as well 🙂
this looks romantic!
Very beautiful desserts 🙂
wonderful and beautiful texture of the kheer
Lovely refreshing sweets! Wonderful photos, congratulations on your camera:-)
wow wat a flavourful dessert,luks yum…
that is gorgeous! i love how the rose petals give a pink hue to the rice deseert! thanks for the recipe sanjeeta. #healthyeats
Love that Rose Phirni. Do you still get mangoes in India? And I wish that you get your dream camera soon.
That looks so delicious! You know, I am yet to try firni. Can’t wait to make this recipe soon! Thanks for sharing 🙂
How funny! My husband, too, all of a sudden one day just started acting differently towards my blog as if, all of a sudden, he realized that I was serious and actually making something with it. Ha! And what lovely, lovely dessert!
A lovely dessert eapecially liked the nutty rose one..
Absolutely adore desserts (and chai) in mud pots. Both the sweets look really delicious!
oh this looks so so good, like a jazzed up rice pudding, hope u get the camera of your dreams all is well, but will feel more relaxed after baby comes
Love the clay pot and the firni too.
Lisa~~
Cook Lisa Cook
I have never heard of firni before, but now I desperately want to try it. Both versions! I love your mud pot too 🙂
wow firni in new avatar….looks super delicious
Wow delicious ..the clay pot is too cute..well presented!!!
Yay for dSLRs! I got mine recently and still have a lot to learn. I love my camera 😀
The mango firni looks good but it’s the rose firni that caught my attention. What a beautiful dish! Lovely clay pot too. I always learn something when I visit your blog 🙂
Happy Friday! xoxo
That looks so delicious Sanjeeta, and mango phirni I can just imagine the taste ..heaven ..thanks for sharing ..hugs and smiles
What a delicious twist of mango! The first pic is yumm!
There something about rose flavor that I completely love in Indian desserts ~ I recently tried it it in sreekhand n it was fabulous!Lovely post! Hope your wish for new camera fulfill soon 🙂
USMasala
Absolutely love the way you presen the firni in traditional clay pots and oh that rose color looks so pretty
hope you get a great new camera, hubby also loves the benefits of my blog!! lovely treat stunning oclor!
A very pretty and tempting dessert!
OMG You know I’m a dessert-man!
I know that having a good camera is important, but food passion like yours come first 🙂
Have a great weekend,
Gera
That rose and nut firni sounds amazing. My favorite Indian sweets are gulab jaman, and second is firni. You’ve made it look really special. Beautiful job!
*kisses* HH
How gorgeous does that look Sanjeeta! Curious to find out what you’re gonna get camera wise… 🙂
I have not yet eaten rose petals but heard that it can make your dessert very delicious and flavorful! This looks so pretty and delicious and it has my fav mango!
I tried sanjeetha it came very well i named it as firni delicious
These are both delightful! I need to look for one of those mud pots 🙂 Your photos are always wonderful…but hope you get your wish anyway 😉
Have a great weekend!
@Magic of Spice, have been trying to post comment at your blog for the last couple of weeks..but its not taking. Can’t type the comment in the box..
Yay for a new dslr! Which one did you end up getting? Your desserts look positively delicious Sanjeeta!
@Julie, the hunt and the debate for Nikon/Canon is still on..mostly Nikon it is.
This sounds really creamy and tasty. Love the 2 different flavors, but I would love the mango one!
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