#National_food
#the_kitchen_star
#national_firni
* INGREDIENTS*
¾ cups flaked almonds,(bareek katay huay badam)
10-12 green cardamoms (choti/hari ellaichi)
#National_firni_mix 1packet
¾ or 1 cup sugar
1 kg full cream milk
1 and ¼ cup or 250- 300 ml thickened/fresh/whipping/double cream
½ – 1 tea spoon rose water (optional)
* METHOD*
Soak rice for 3-4 hours in water.
In a small blender/grinder blend together.. the seeds of green cardamom, rice with the water in which they are soaked and the almonds;keep some almonds for garnishing.
Blend these into a paste.
Put milk and the #Natiinal_firni_ mix-almond paste in a pot and cook on low-medium flame, don’t move away from the pot, stay near and keep stirring because it might burn.
It will get thick like kheer so keep stirring.
Sugar will melt and firni will get thinner; then cook for sometime so that it becomes thick again.
When its boiling again and the bubbles are moving slowly then add thickened cream and rose water.
Let it come to boil again so that cream is also cooked in firni.
Dish out and garnish with flaked almonds.
Remove at the right consistency, it will get thicker when cooled down in fridge.
