Description of Shahi Firni
Sometimes special occasions or special days we want to eat something special. That means royal food. But Shahi says royalty. Today we will see how to cook a splendid meal with a few ingredients. I am giving you today Shahi Firni cooking in royal taste with few ingredients and love. Firni is the traditional food of India and Bangladesh. It is the most common dessert cook in every house. In every festive season, people make it all over our country. It is a milk-based dessert, which is very tasty and mouthwatering.
Let’s see what it takes to cook this shahi firni. And today, I am giving you a cup of Rice firni recipe. You can cook as little as you like or increasing your choice.
Ingredients of Shahi Firni
- Bashmoti rice or polao rice – 1 cups.
- Milk powder – 1 and a half cup.
- Mawa – 1 cup.
- Sugar – 1 and a half cup.
- Cardamom – 2 pieces.
- Ghee – 2 tbsp.
- Almond / cashew nuts – 2 tbsp.
- Water – 3 cups.
- Jorda rong or red food color- 1 pinch.
- Kewra Jal – 1 teaspoon.
In just a few steps today, we will look at the recipe of Shahi Firni cooking.
First, Take a container and then wash the rice three times and put it in the Chula. The rice should be boiled well by tossing two cardamoms in it. Keeping the medium in the Chula and wait for the rice to soften very well. It will take about 10-15 minutes. Fifteen minutes later, the rice has softened, then the rice will be broken in half with a bitter very well like ground rice.
In this step, we will take a bowl. The dry ingredients should mix with powdered milk, mawa, and sugar.
Now you have to stir with a little water. Add almonds and raisins in this mixture that is in the Chula. At this stage, the Chula will be medium-medium low. Must continuously be moving so as not to burn with the bottom. Now the Jorda rong or food color has to be diluted in a little water, and with this polao rice, a beautiful color comes out. It is optional. If you don’t want it, then no problem. At this stage, the lovely acute scent will spread, which is very appealing and will bring a feeling of royalty. Be careful not to dry the water completely. Provide some water if needed.
The fourth and last step is to mix the dry ingredients that I have combined with a spoon from the dry ingredients and mix them with Polao rice. At this stage, the Chula should lower to a minimum. The mixing should be done a few times. Otherwise, if the firni is likely to be thoroughly mixed, pour it from the Chula. At this stage, the texture of the firni is very creamy. Add one teaspoon of kewra jal and pour it into a container. You can serve it with raisins, nuts to your liking. Shahi firni is ready to serve. It is so beautiful to eat. And it’s effortless to cook. It would help if you tried at home.