Eid celebration is incomplete without some dessert. I kept it simple this time with Rose phirni. It is semolina pudding with rose flavor. It has a lovely shade of pink and looks elegant on your lunch table.
The usual flavors going into a phirni are cardamom and saffron. But I wanted to experiment with floral flavors. There are a lot of childhood memories attached to this dessert. Mum made it whenever there was a gathering at home during festivals and even for auspicious occasions.
It is a healthy pudding, and I can have it for breakfast too.
The texture is creamy and slightly on the runny side, but I leave it overnight to set slightly. The top layer of cream then sets perfectly. Crushed pistachios and dried rose petals bring the whole dish together.
I hope you do give it a try as it will remind you of spring.
Preparation time: 10-15 minutes
Cooking time: 10 minutes
- Semolina 60 gms
- Sugar 30 gms
- Milk 500 ml
- Cream 100 + 50 ml
- Gulab Jal 1 tsp
- Rooh Afza (Rose syrup) 1 Tbsp
- Dried rose petals and crushed pistachios for garnish.
- Pan roast the semolina on low heat until the color changes to a lighter shade of brown and releases a nutty aroma. Keep it aside.
- Heat milk and sugar in a deep bottom pan and keep stirring intermittently. Once the milk starts to thicken, add the semolina and mix.
- Use a whisk to mix evenly without forming any lump. Turn off the heat and stir in the cream.
- The phirni must be of slightly runny consistency. Pour it into serving glasses and let it chill for an hour at least.
- Whip the remaining cream and spoon on top of the phirni. Garnish with dried rose petals and crushed pistachios. Serve chilled