Vanilla and Rose Firni

September 26, 2008



The pint-sized princess is back.

I am talking about none other than the student discount card-wielding, international development protagonist cum Bollywood starlet. My littlest sister.

So far, she’s invaded my flat. Eaten all my food. And reclaimed her shimmery black coat. I have hastily offered to help her settle into her flat with a brand new hand blender and supermarket trip.

Secretly, I am very thrilled. I once again have a little something to channel my bossy energies.

There is yet another cause for celebration. This blog has turned two. If I’m honest, I’d forgotten in the excitement of video making and sisterly bickering. But Sia’s blogiversary post reminded me of the two long and terrific years of cooking, writing and blogging I’ve had.

So here’s something sweet to say hurrah! A delicious Vanilla and Rose Firni ahead of Eid-Ul-Fitr. This flavoured ground rice desert has a wonderful light and cooling way about it. Perfect for new beginnings in every way.

Feeds 2:

  • 50gm rice flour
  • Half pint whole milk
  • Half inch vanilla pod, ground or half tsp vanilla essence
  • 1 tbsp rose water
  • 3 tbsp white sugar
  • 4-5 crushed pistachios

In a small pot, pour the cold milk. Stir in the rice flour, sugar and vanilla.

On a low flame whisk the mixture viciously until it thickens and forms the consistency of thick yogurt. If it starts forming lumps, take the pot off the flame and get stuck in with a wooden spoon.

Whe you have a smooth mixture, stir in the rose water. Spread a big dollop of the mixture onto a flat saucer, decorate with the crushed pistachios and chill before serving.


14 Responses to “Vanilla and Rose Firni”

  1. Vanilla and Rose Firni - Culinary Pins Says:

    November 13th, 2014 at 12:26 pm

    […] Source:¬† […]

  2. Eid Mubarak! Says:

    September 17th, 2012 at 5:09 pm

    […] this with a simple Raita and Firni for a decadent meal inspired by a real celebration. Feeds […]

  3. Sia Says:

    October 3rd, 2008 at 2:24 am

    congrats Mallika. I knew we both started our blogs around same time:) it’s pleasure to have u around dear girl.

  4. dollybasu Says:

    September 30th, 2008 at 10:44 am

    congratulations . keep up .cheers

  5. Krista Says:

    September 29th, 2008 at 10:17 am

    Bonne anniversaire!

  6. Sonal Says:

    September 29th, 2008 at 9:10 am

    Congratulations, Mallika!!!

  7. Cooking the Books Says:

    September 29th, 2008 at 1:08 am

    I just found your website and I love, love, love it. I recently moved to Paris, which has very weirdly brought out a craving for all food that is hot, spicy, ethnic — and not French! I’m going to try the aloo gobi and burning baingan bharta tonight… will post back to let you know how they turned out.

    Thanks for the recipes!

  8. JennDZ_The LeftoverQueen Says:

    September 28th, 2008 at 8:52 am

    This looks great! Glad you are having fun with your sister and happy blogiversary! 2 years!!! Wohoooooo!

  9. Mallika Says:

    September 28th, 2008 at 12:20 am

    Hola Namesake ! Happy Anniversary ! Do carry on like this – you have a good blog going ! Must be good to have your kid sister around – have fun!

  10. notyet100 Says:

    September 27th, 2008 at 10:41 am

    hve tried this but without vanilla,,ur version looks yum,..:-)

  11. sra Says:

    September 27th, 2008 at 1:44 am

    Fun to have known you through your blog, may you go on forever! Have a good time with your sis!

  12. Bharti Says:

    September 26th, 2008 at 6:59 pm

    How fun to have ur kid sis around. Congrats on ur anniversary.
    The firni pic looks beautiful!

  13. indosungod Says:

    September 26th, 2008 at 6:07 pm

    Congratulations! I joined the journey pretty recently but has been fun. Wishing you many more fun years and a lot of fun.

  14. kathryn Says:

    September 26th, 2008 at 4:26 pm

    Happy blog birthday Mallika. And lovely to hear your sister is back.

    That recipe looks divine. I don’t think I’ve ever eaten anything like this. So am going to have to try out at home – as I’m intrigued!

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