cheezz, here's the Almond & Rice (firni) recipe from my favorite Indian cookbook

M

marilynfl

Moderator
from Classic Indian Cooking by Julie Sahni

Almond milk

1/3 C blanced almonds

2/3 C boiling water

or just use

2/3 C prepared unsweetened almond milk

5 Tbl rice flour

1 1/3 C milk

2 C half & half

10 Tbl sugar

2 tsp rose water

Garnish:

2 Tbl finely chopped or ground pistachios

2 Tbl finely chopped or ground almonds

8 Tbl fresh pomegranate fruit or 8 strawberries

Make almond milk. Pour boiling water over almonds and soak 15 minutes. Puree in blender, strain through double cheesecloth to yield 2/3 C.

Add rice flour to almond milk, set aside

Combine milks and sugar in heavy pan and bring to boil, stirring constantly. As it comes to boil, stir almond milk/flour mixture to blend and add to milk, stirring rapidly with whisk to avoid lumping.

Cook over low heat until thickens to coat spoon. Continue cooking for another 5 minutes, stirring. It will still be thin, but will thicken upon chilling.

Cool thoroughly. Blend in rose water and refrigerate to chill. To serve, pour into indiviudal dishes and garnish with nuts and fruit.

 
I'm interested in the rose water -- have seen this in a few Indian recipes

Does such a small amount really add that much difference?

Also, how much does this thicken? Does it set up like a regular pudding?

 
I have not tried this yet. I would imagine that cooking the rice flour

and almonds would thicken the pudding. I think Rosewater is a very distinct flavoring. I used to buy this at my pharmacy when I lived back east.

 
Rose water is *very* potent, as is orange blossom water that is also common in Indian cuisine.

A little goes a looooong way.

 
I haven't made this recipe, but she describes it as a pot de creme

However, the instructions say to pour it into serving dishes, so I think it will have a soft texture, not a firm one. 8 servings by the way.

I've bought rose water at an Indian store, but don't like to add perfume scent to foods, such as herbes de Provence (lavender) or Earl Grey (bergamon) tea. I know this is an authentic recipe, but I'd leave it out for my personal taste.

 
It does say that it set up as it cools... 6 cups liquid to 5 Tbl. rice flour still sounds thin

I am going to try it, though, as it sounds yummy! I'll try the original recipe with the rose water the first time to see how I like it. Thanks so much!

 
Any International market that caters to Middle Eastern cooks - there are 2 near me

both near Hawthorne Blvd and PCH. If you feel like driving south, let me know and I'll get the addresses.

One is called Shayan, the other is Hawthorne International Grocery.

 
I buy both at my neighborhood grocery in the ethnic aisle.

They've carried them for years.

Another option is to try a cake decorating/supply store. I have one of those around the corner and they carry it as well.

 
If I remember correctly, it's used in skin cream preparations. The only thing that varies in the

pharma bottle, is the concentration and therefore, the price. Much cheaper at the pharma.

 
Tried the pharmacy - no luck... BUT, turns out I have a Lebanese market here.

A lady in line at the pharmacy heard me ask for it and said I can get a huge bottle for $1.99 there. It's just called "Farmers Market".... who knew!!

 
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