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Firni – Pakistani Rice Pudding with Nutty Caramel Discs

  • By
  • January 23, 2018
Firni-Pakistani-Rice-Pudding-TTTB
Pakistani desserts are the star of every meal. They are rich in taste, texture and flavors. I love desserts of all kinds but our Desi Desserts are my favorite. From Gur walay Chawal (Jagger Rice) to Zarda (sweet rice), Ras Malai to Rass Gullah, Suji Halwa to Gajar Halwa, Firni to Rabri, Seviyan (roasted vermicelli) to Mithai (sweets) each dessert dish is unique and tastes delicious. Out of all the desi desserts my favorites are Shahi Tukda  and  Firni.


Firni or Phirni is a rice pudding made with ground rice. It’s infused with the flavors of cardamom and saffron. The creamy and smooth texture, speckled with slivered nuts, is what makes Firni and enticing dish. Firni however is different from Kheer (another rice dish) as kheer is made used whole Basmati rice whereas for Firni ground rice is used. In Pakistan, Firni is both an everyday and a a festive dish and is traditionally served in un-glazed terracotta bowls called “thoothi” which gives Firni a subtle earthy flavor. 
Firni-Rice-Pudding-TTTB

I remember, whenever my mother used to ask what we’d like for dessert, my reply was either Shahi Tukda or Firni – I love it that much. So contuning with the Fun, Creative and Delicious Rice Recipes, this recipe was prepared using  Reem ka Steam Basmati Rice. I have been really impressed with the quality of the rice. It’s long grain and fragrant rice, the quality everyone looks for in good quality rice. My family has already switched to  Reem ka Steam Rice.
Firni-Reem-ka-Steam-Rice-Pudding-TTTB
To make Firni look a bit fancy, I added Nutty Caramel Discs to top this delicacy. The caramel discs are made of nuts (cashews, almonds, pistachio) and caramelized sugar. It’s rich with nuts and adds a crunchy texture to the rich and creamy Firni. Everyone loved the addition of Nutty Caramel Discs to the traditional Firni, a great way to impress everyone with your culinary skills. It also made Firni look more festive and even more delicious.

Firni-with-Nutty-Caramel-Discs-TTTB

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Firni-Pkaistani Rice Pudding with Nutty Caramel Discs
by January-23-2018
Firni- Creamy and smooth rice pudding infused with flavors of cardamom, topped with slivered nuts and served with nutty caramel discs

Prep time: Cook time: Total time: Yield: serves 8-10

Ingredients

Firni

  • 1 Cup Reem ka Steam Rice, soaked and ground
  • 2.5 litres (10 cups) Milk
  • 1 1/2 tsp Green Cardamom powder
  • Pinch of Saffron (optional)
  • 3-4 Tbsp Cream
  • 1/2 Cup Sugar, or to taste

Nutty Caramel Discs

  • 1 Cup Castor Sugar
  • 1 Cup Mixed Nuts, unsalted (Almond, Pistachio, Cashew, Peanuts)
  • 1 tsp Poppy seeds (optional)
  • Cookie cutter

Instructions

  1. Soak Reem ka Steam Basmati Rice for 15 minutes. Then grind to very smooth paste
  2. In a heavy bottom pan add milk, bring to a boil and let simmer for 10 minutes. Add ground rice to it stirring constantly to avoid any lumps. Reduce heat and let simmer for another 10 minutes. When it starts to thicken add cream, sugar, cardamom powder and saffron strands (if using)
  3. The mixture will start to thicken. Taste check and adjust sweetness (sugar) according to your liking. The consistency of Firni shouldn’t be too thick or too runny. Take out Firni in serving bowls and chill refrigerator for 1-2 hours
  4. In another pan, caramelize castor sugar (be careful not to burn it). Add chopped nuts and mix until well coated
  5. Now pour the nutty caramel mixture on a silicon sheet and spread evenly. If you don’t have a silicon sheet, grease a baking tray with clarified butter and spread the nutty mixture on it. While the mixture is still hot, using a cookie cutter make round impressions on it so that it’s easier to shape the discs. Let it cool completely on room temperature and then take out the discs.
  6. To Serve – Top Firni with Nutty Caramel Disc and serve

If you make this recipe, snap a picture and tag @ticklethosetastebuds on Instagram and hashtag it #TTTBRecipes – We love to see your creations on Instagram and Facebook!

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Eid Recipes Eid ul Adha Food Main Dishes Pakistani

Mutton Trotters (Mutton Paya Curry)

  • By
  • September 24, 2015
Mutton-Trotters-Curry-Ticklethosetastebuds
Mutton Trotters or Mutton Paya Curry is a succulent and delicious Pakistani recipe, one that almost every person loves having. It’s so versatile that you can have it for breakfast, serve in the afternoon meal or for dinner, it’s loved the same way. As Eid-ul-Adha is almost here, I’m pretty much excited to have these Mutton Trotters being prepared at home by my mother. She makes the best ones, the ones rich in flavor and cooked to perfection (she’s a perfectionist – that’s where I inherited it from 😛 )

 Mutton Trotters or Paya Curry (Paya is the Urdu word for “Trotters”) is a thick broth prepared with trotters (feet of goat or lamb) bones from the leg with rich gelatin covered marrow with meat. It’s traditionally cooked on slow-heat overnight or for some good 6-7 hours in flavorsome spices. Making this dish a real treat for the tastebuds. 
Like Biryani, Mutton Trotters recipe varies across different cultures, even in the same country. It’s served best as a breakfast dish and goes really well with Naan, Roti or even rice. The broth also has medicinal properties and is often recommended for recuperating patients for nourishment. This recipe of Mutton Trotters that I’m sharing is a very simple one and if done right it’ll become your favorite dish too.
Mutton-Trotters
The most important part of the recipe is cooking the broth right, the longer cook time enables to extract the gelatin from the bones well and makes the broth richer. You can use a pressure cooker too but In my home we use the traditional slow cooking method. The second thing to keep in mind is the cleaning of the trotters. If the trotters are with hairy skin, it has to be burned carefully to remove the hair (ask your butcher to do that for you) and then rinse them clean. 
Prepare this finger licking dish this Eid and enjoy the desi flavors.

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Mutton Trotters (Mutton Paya Curry)
by September-24-2015
Mutton Trotters Curry! Succulent Mutton trotters cooked to perfection in a rich, spicy and finger-licking curry

Prep time: Cook time: Total time: Yield: serves 6-8

Ingredients

For Boiling

  • 4-6 Mutton/lamb/goat Trotters
  • 10 – 12 Glasses of Water
  • 4-6 Garlic Cloves
  • 1 tsp Ginger paste
  • 1 Onion, chopped
  • 1/4 tsp black pepper corns
  • 1 tsp whole cloves
  • 2 Bay leaves
  • 4 Green Cardamoms
  • 1 Black Cardamom

For the Gravy

  • 1 Cup Ghee/Oil
  • 1 large Onion, paste
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 1/2 tsp Red Chili Powder
  • 1 tsp Salt or to taste
  • 1/2 tsp turmeric powder
  • 1 tsp Coriander powder
  • Cooked Mutton Trotters
  • Mutton Trotter Soup

Instructions

  1. Clean and scrub the mutton trotters with whole wheat husk, leave it on the trotters for 5 minutes and then rinse well
  2. Now boil Mutton Trotters with the boiling ingredients listed, after the boil, simmer on low-flame for 4 hours until soft.
  3. In another heavy-bottom pan add oil and onion paste, saute until golden. Now add the garlic and ginger paste and cook till golden and fragrant
  4. Now add all the spices and cook together into gravy masala. Add the cooked mutton trotters to the masala and mix until coated well. Cook on high flame for 3-4 minutes, till the oil/ghee is released
  5. Add to it the Trotters Soup (strained from whole Garam Masala)and bring it to a boil. Lower the flame and let it simmer till the gravy thickens to your desired consistency
  6. Serve with Naan, Roti or Rice
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