Ingredients

· 1 litre full cream milk

· ¼ cup rice

· 2tbsp rose petals, chopped

· ½ cup sugar

· 1tsp rose water

· Almonds and pistachios for garnishing

Method

Soak rice in half cup of water for about three to four hours then grind in a blender to make a coarse paste. Heat milk in a heavy bottom pan; when it comes to a boil, add the ground rice. Keep stirring to avoid the rice sticking at the bottom of the pan. Simmer the heat and cook for 30-40 minutes, until firni thickens. Keep stirring in between. Add sugar and rose water, and cook for another three to four minutes. Transfer the firni in the serving bowl and garnish with almond, pistachios and a few rose petals. You can chill it in the refrigerator for a few hours before serving. Make sure it is of a thicker consistency than kheer. It will thicken further after cooking, so keep that in mind.