Kashmiri Recipes
RECIPE NO. 166
'Firun'
(E-Custard of Rice Flour) (H-'Firni')
'Firun', also called 'Firin'
by Muslims, is a form of plain Custard prepared from Milk and Rice Meal, made
from crushed or ground soft Rice, soaked for 12 hours before cooking. 'Firun'
is even now, prepared as a Dessert some times, in Feasts, both by Kashmiri
Pandits and Muslims.
| 1. White Rice |
125 gm |
| 2. Milk |
1 litre |
| 3. Sugar |
250 gm |
| 4. Silver leaves |
2 or 3 |
| 5. Saffron |
a few stigmas |
1. Soak Rice for 12 hours or so, in a litre of
water, Drain all water, and let all outer moisture dry up by spreading the
soaked Rice for 10 or 15 minutes, on a dry cloth.
2. Crush the soaked softened rice into a Meal, by
rubbing between hands or grinding by means of a 'Sil Batta'. Keep
the Meal aside in a plate.
1. In a 'Patila', pour the Milk and bring
it to a boil. Add the Rice Meal and go on stirring with a ladle, till it
is cooked into a thick pasty homogeneous pudding.
2. Add Sugar. Stir and cook for another 5
minutes. Pour into small glass or metalic bowls or plates, to cool and
set. For serving 'Firni', fresh baked clay plates, (K-'Taek')
or cups ('Piyala'), are usually used in Kashmir. These impart a
special aroma to the 'Firun'.
3. Decorate each bowl or plate or cup, with a
piece of Silver leaf in the middle of the top and spread two or three wet,
stigmas of Saffron around the leaf. Serve as a Dessert, a plate or small
bowl to each guest.
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