Shahi Firni | How to make Shahi Firni

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By Poulomi Ghosh
Created on 15th May 2017
  • Shahi Firni, How to make Shahi Firni
Shahi Firniby Poulomi Ghosh
  • Shahi Firni | How to make Shahi Firni (12 likes)

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    Rate It!
  • By Poulomi Ghosh
    Created on 15th May 2017

About Shahi Firni

Traditional Indian dessert Frini is mostly popular in Punjab. In general all Indians are fond of Kheer , Firni is just a variation of it. In India Kheer is considered as a holy dish, almost in every festival it is prepared. This is actually a rice pudding which is made by rice, milk & many other ingredients and served in a clay pot.

Shahi Firni is one dish which makes its accompaniments tastier. With the right mix of flavours, Shahi Firni has always been everyone's favourite. This recipe by Poulomi Ghosh is the perfect one to try at home for your family. The Shahi Firni recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Shahi Firni is few minutes and the time taken for cooking is 30 minutes. This is recipe of Shahi Firni is perfect to serve 4 people. Shahi Firni is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Shahi Firni. So do try it next time and share your experience of cooking Shahi Firni by commenting on this page below!

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People
Shahi Firni

Ingredients to make Shahi Firni

  • Milk - 500 ml
  • Rice (basmati / Gobindovog) – 3 tbsp
  • Sugar - 1 cup (as per your taste)
  • Koya / Mawa - 4 tbsp
  • Milk masala powder ( 4 cashew, 4 almonds, 1tbsp pistachios, 4-5 green cardamom) - 2 tbsp
  • Milk powder full fat – 3 tbsp (optional)
  • Saffron – 1/2 tsp
  • Ghee - 1 tsp
  • Cinnamon stick – half inch
  • Mini gulab jamun – 5-6 (optional)
  • Pistachio crushed – 1/2 tsp (for garnishing)
  • Earthenware pot – 4 small Or 1 medium

How to make Shahi Firni

  1. Soak the rice for 1 hour then blend it to a smooth paste.
  2. Take a heavy bottom pan, add ghee & cinnamon stick and let it fry a little till you get a nice aroma.
  3. Add milk & allow it to boil. Add the rice paste & mix on a medium flame.
  4. Take out 3 tbsp of milk from it, and add milk powder to it, then mix it, till all the lumps are dissolved.
  5. Now add the mixture to the milk & stir it. Add mawa & mix it properly, make sure there are no lamps remaining. Add sugar, milk masala powder & saffron strands, gently stir the mixture.
  6. When the sugar dissolves properly & the mixture gets a thick consistency, remove it from the flame.
  7. Pour it on earthenware pot, garnish it with pistachio powder & small gulab jamuns.
  8. After attaining room temperature keep it in refrigerator for one hour or two. Have fun.
My Tip: You can add any flavor of your choice.

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