Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
19
High
Nutrition per serving
Calories224.1 kcal (11%)
Total Fat7 g (10%)
Carbs34.2 g (13%)
Sugars21.5 g (24%)
Protein6.8 g (14%)
Sodium56.3 mg (3%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Wash the rice 7/8 times and soak in water for about 30mins. I use the normal basmati rice i use for rest of my cooking.
Step 2
Add the rice to a blender, along with the water it was soaked in and blend till it forms a smooth paste. (as an alternative, you can also use 1 cup rice flour in this step but i make it this way)
Step 3
Add milk to a big pan, add the blended rice mixture and the cardamom pods
Step 4
Keep boiling and mixing. As the rice cooks, it will thicken and try to settle at the bottom of the pan. (The key to this recipe is to constantly mix the milk to ensure rice cooks but doesn’t get stuck)
Step 5
After 2-3 boils, move the flame to medium and keep mixing it. (I was constantly mixing for 40-50mins but still some rice bits clump up and stick to the spoon. Make sure you keep catching those clumps from bottom of pan as soon as they form and use a clean spoon to scrape it off in a separate bowl. These clumps are very sticky and if left in, will make the firni very clumpy. The firni should be smooth with no lumps or burnt bits. If your firni starts burning, turn heat lower and try to take the burnt bits out with a tong)
Step 6
Once you like the consistency, add sugar and mix for a couple mins and turn the stove off (to check consistency I usually dip spoon in and once you take it out, the firni should stick to the spoon and not slide off fully). You can also add a few drops of Kewra essence.
Step 7
Cook the kheer down and refrigerate for a few hours.
Step 8
Top with chopped almonds and serve cold
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