Cityblog Live

CityBlog is back with all fresh local news, views, opinions, jobs, food and entertainment. Do send us your blog contributions to us for publishing at

Sunday, December 2, 2018

Cityblog Feature: Amita Nene's Yummy Expressions : Firni

Amita Nene's Yummy Expressions

Firni The Indian Rice Pudding

This year I am pursuing a PG in Child and Family Counselling and last whole month was full of high voltage action! It was festive time and then it was also time for course work completion, there was journal writing and there was preparation for the term end exam, practical sessions and viva voce! I just got done with the exams today and I am as thrilled today as I used to be during my school days! And trust me; it’s even more fun to relive your student life again after so many years!

This Diwali vacation was thus power packed with my new found student status, my love for making the Diwali faraal and bringing out my fineries. 

So, in addition to floral decorations, diyas, rangolis, lanterns, fireworks, designer outfits, jewellery, et al; this Diwali also was all about homemade farals, fusion dishes and elaborate meals.
Homemade chaklis, methi mathris, shankarpales, ladoos, chivda and kadbolis adorned my kitchen shelves as they jostled for space with my experimentals  - chinese flavoured mathris and oregano infused sev. While my family savoured the traditional Diwali snacks, they welcomed my crazy fusion creations too with lot of excitement and polished it off to my greatest delight.
As we hosted few lunches and dinners too during the festival time, I had to work on an elaborate menu each time. Focussing on getting unique flavors and textures to each of the dishes, I was having a great time for myself experimenting with the available ingredients in my pantry to dish out some culinary delights.
On one such occasion, I went on a Nawabi cuisine trip. My idea was to do a traditional Phirni to go with it. However, I ended up spending so much time creating my Zaffrani Paneer Tikka gravy and rest of the menu to compliment it, that I had no time left to get my Phirni done!
What a bummer! Don’t tell me I would have to rush to the neighbourhood Mithai shop and grab some readymade Gulab Jamuns! NO!!!
A bit disappointed I gave a cursory look around my pantry, and made one last attempt to de-panic my mind and think. Then I saw something…… half hidden behind a carton of Soya chunks, and it brought back a smile on my face!
Traditionally a Phirni preparation would involve slow cooking of pounded soaked Basmati rice in boiled full cream milk infused with saffron and cardamom; blended with condensed milk, cream and a coarse powder of pistachios, almonds and cashews.
As I pulled out the carton of Amul Basundi - My little Diwali secret, from the pantry, I had a mental to do list ready for getting my Phirni ready in the next 30 minutes.
All I needed was –
1 litre carton of Amul Basundi
¾ cup of Basmati Rice (coarsely pounded)
Everest Milk Masala
Cardamom Powder & Few strands of Saffron

Pressure cook the Basmati Rice for 3 whistles. Allow to cool down. Roughly mash the rice.
Meanwhile, pour the Basundi in a large saucepan and bring to a boil, stirring continuously. Add the mashed rice, cardamom powder, saffron and 1 teaspoon of Everest Milk masala keep stirring till the rice and basundi blend well, reaching a creamy consistency.
Pour in a serving bowl and allow it to cool. Once cooled a bit, refrigerate till the time of serving. Garnish with the Milk masala powder before serving.
Voila!  Phirni is ready.
When my guests went gaga over the Phirni, I had this contented smile on my face the whole time. After all, it was my little secret!

No comments:

Post a Comment