Volume I · Apr 6

Gulkand–Rose Phirni

Name: Gulkand–Rose Phirni
Yield: 6 servings
Ingredients: Rice, white basmati (raw) — ¼ cup, soaked 30 min (50 g); Cow's milk, whole — 4 cups (1000 ml); Mishri / sugar — ¼ cup (50 g); Green cardamom — ¼ tsp (1 g); Gulkand (rose-petal preserve) — 2 tbsp (30 g); Rose water — 1 tsp (5 ml); Almonds — 8, slivered (10 g)

AprilSweet

Serves: 6
Portion: 100 ml kulhad
Time: Soak 30 min · Cook 25 min
Texture: Smooth, set
Season: Spring–summerApril
Dosha: Vata
Pitta
Kapha
Cooling; Pitta-pacifying

Ingredients

What you need

Custom servings

Ingredients for 6 servings
Ingredient	Household measure	Quantity (6 servings)	Café batch ×5
Rice, white basmati (raw)	¼ cup, soaked 30 min	50 g	250 g
Cow's milk, whole	4 cups	1000 ml	5000 ml
Mishri / sugar	¼ cup	50 g	250 g
Green cardamom	¼ tsp	1 g	5 g
Gulkand (rose-petal preserve)	2 tbsp	30 g	150 g
Rose water	1 tsp	5 ml	25 ml
Almonds	8, slivered	10 g	50 g

Method

How to cook it

Step 1: Grind soaked rice with 4 tbsp milk to a coarse, semolina-like paste.
Step 2: Boil remaining milk; add rice paste stirring constantly 12–15 minutes until thick.
Step 3: Add mishri and cardamom; cook 2 minutes.
Step 4: Cool to room temperature; stir in gulkand and rose water.
Step 5: Set in earthen kulhads; serve at room temperature, not chilled.