John Myers
Almond Rice Dessert from India (Firni)
The perfect almond rice dessert from india (firni) recipe with a picture and simple step-by-step instructions.
- 50 g Almonds, blanched
- 250 ml Water, boiling
- 5 tablespoon Rice flour
- 375 ml Whole milk, fresh
- 500 ml Cream, sweet, fresh
- 10 tablespoon Sugar, whiter
- 2 teaspoon Rose water
- 2 tablespoon Pistachios, unsalted, finely chopped or ground
- 2 tablespoon Almonds, blanched, finely chopped or ground
- 8 tablespoon Pomegranate pulp, fresh
- — ODER —
- 8 piece Strawberries, firm, ripe
- To prepare the almond milk, pour boiling water over the blanched almonds in a bowl. Cover and let stand for at least about 15 minutes. Puree everything together in a food processor or with a hand blender. Press this mass through a double layer of kitchen towel and squeeze out as much almond milk as possible, about 250 ml are required.
- Stir the rice flour into the almond milk and set everything aside.
- Bring the almond milk, cream and white sugar to the boil in a heavy saucepan, stirring constantly. Reduce the heat. Stir the rice and almond mixture again, then add to the almond milk and cream and stir in with a whisk so that the mixture does not clump. Let it thicken slightly over a low heat. The mass becomes a little thicker as it cools down.
- Let the mixture cool down well. Make sure that no lumps have formed. If this is the case, pass the mixture through a fine sieve. Under no circumstances put it in the food processor, otherwise it will become too thin.
- Stir in the rose water, cover and cool well. A skin will form, but you can stir it in with the whisk.
- To serve, divide into dessert bowls, garnish with chopped almonds and pistachios and place 1 tablespoon of pomegranate pulp or a large, ripe strawberry in the middle of each.
A notice:
- This dessert can be kept in the refrigerator for up to 4 days. But it cannot be frozen.
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