Rose Gulkand Phirni Recipe

Shalu Jain

October 15, 2018

2554 Ratings

Time:Prep: 10 M|Cook: 1h 0m|Total: 1h 10min

Makes:18-20 Servings

Meal:Dessert

Cuisine:North Indian Recipes

Phirni is a wonderful, fantastically rich, creamy, silky smooth pudding that is a popular festive dish. Rose Gulkand Phirni Recipe is a creamy dessert made with ground rice combined with milk, sugar and some saffron strands for flavouring.

The key to a good phirni is to grind the rice well. Phirni and that too Rose phirni with Gulkand flavour is an ultimate comfort dessert in a bowl. The main star of this dessert is the Rose and Gulkand which is added to the basic phirni recipe lending it an aromatic fragrance.You too can try this Phirni Recipe to create magic in your kitchen and enjoy a delectable dessert at home. What’s best, it’s not too difficult to make it.

Serve Rose Gulkand Phirni after a delicious meal of Aloo Gobi Ki Sabzi, Ajwain Puri and Boondi Raita on a weekend for brunch or a meal.

If you like this recipe, try more Phirni Recipes such as

Serve Rose Gulkand Phirni after a delicious meal of Aloo Gobi Ki Sabzi, Ajwain Puri and Boondi Raita on a weekend for brunch or a meal.

If you like this recipe, try more Phirni Recipes such as

Ingredients

2 Milk, (full fat)

1/2 Rice, soaked in 1/4th cup water for 30 min

400 Condensed Milk, (1 can)

4 Dried rose petals, soaked in 4 tablespoon warm milk

2 Gulkand

2 Sugar, (optional)

2 Rose water, or Rooh Afza

1/2 Cardamom Powder (Elaichi)

1/2 Fennel Powder

1 Rose water

12 Pistachios, chopped

12 Whole Almonds (Badam), chopped

12 Cashew nuts, chopped

Dried rose petals, few

Instructions for Rose Gulkand Phirni Recipe

To begin making the Rose Gulkand Phirni Recipe, drain water from the soaked rice completely and grind rice in a mixer to a coarse paste.

Dilute the paste with 1/4 cup of water and keep it ready.

In a saucepan, bring the milk to boil. Once the milk starts boiling, reduce the flame to low and add the ground rice paste.

Cook stirring continuously on low or medium flame, until the milk thickens like a porridge and rice paste is fully cooked. Keep on scraping the dried milk which gets collected on the sides of the pan, such that the cream of this milk-rice mixture adds a nice texture to the phirni.

Once the rice is cooked completely and it is in a porridge consistency, add rest of the ingredients including condensed milk, dried rose petals, gulkand, sugar, rose water, cardamom powder, fennel powder, rose water and cook for a few more minutes until everything gets blended well.

Switch off flame and allow the phirni to cool. You can refrigerate gulkand phirni for 3-4 hours or until well chilled.

Serve Rose Gulkand Phirni Recipe with garnished nuts & dried rose petals for dessert.

Serve Rose Gulkand Phirni after a delicious meal of Aloo Gobi Ki Sabzi, Ajwain Puri and Boondi Raita on a weekend for brunch or a meal.