Romani Firnee

Ingredients

In the Romani adaptation of Firnee, we incorporate the unique flavors and ingredients of Romani cuisine. While the Afghan Firnee uses saffron as a key ingredient, we replace it with cardamom and rose water to infuse the dessert with a distinct Romani flavor profile. Additionally, we garnish the Romani Firnee with chopped nuts, adding a delightful crunch and enhancing the overall texture of the dish. We alse have the original recipe for Firnee, so you can check it out.

• 4 cups (946ml) whole milk 4 cups (946ml) whole milk
• 1/2 cup (100g) rice flour 1/2 cup (100g) rice flour
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 tablespoon rose water 1 tablespoon rose water
• Chopped nuts (almonds or pistachios), for garnish Chopped nuts (almonds or pistachios), for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 38g, 20g
• Protein: 7g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, heat the milk over medium heat until it comes to a gentle simmer.
2. 2.
   In a separate bowl, whisk together the rice flour and a small amount of milk to create a smooth paste.
3. 3.
   Slowly pour the rice flour mixture into the simmering milk, stirring continuously to avoid any lumps.
4. 4.
   Add the sugar and ground cardamom to the saucepan and continue to stir until the mixture thickens to a pudding-like consistency.
5. 5.
   Remove the saucepan from heat and stir in the rose water.
6. 6.
   Pour the Firnee into individual serving bowls or a large serving dish and let it cool to room temperature.
7. 7.
   Once cooled, refrigerate the Firnee for at least 2 hours or until chilled and set.
8. 8.
   Garnish with chopped nuts before serving.

Treat your ingredients with care...

• Rice flour — Make sure to whisk the rice flour with a small amount of milk to create a smooth paste before adding it to the simmering milk. This will help prevent any lumps from forming in the Firnee.

Tips & Tricks

• For a creamier texture, you can substitute some of the milk with heavy cream.
• If you prefer a stronger cardamom flavor, you can increase the amount of ground cardamom to your liking.
• To enhance the aroma of the Firnee, you can sprinkle a pinch of ground cinnamon on top before serving.
• If you don't have rose water, you can substitute it with a few drops of vanilla extract for a different flavor profile.
• For a festive touch, you can decorate the Firnee with edible rose petals or a sprinkle of edible gold dust.

Serving advice

Romani Firnee is best served chilled. You can enjoy it as a refreshing dessert on its own or pair it with a cup of hot tea for a delightful contrast of temperatures.

Presentation advice

To elevate the presentation of Romani Firnee, you can serve it in individual glass bowls or dessert cups. Garnish each serving with a sprinkle of chopped nuts and a dusting of ground cardamom for an elegant touch.