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Gulabi Phirnee

Gulabi Phirnee

INGREDIENTS: 5 – 6 servings:

  • 600g / 3 cups – Verka Kheer, 200g each
  • 3 tablespoon – Organic dried rose petals
  • Few drops – Rose water
  • 1 tablespoon – Almond paste
  • 2 tablespoon – Pistachio slivers.

PREPARATION:

  • Open Verka kheer cups in a thick bottom pan. Blend with a hand blander to crush the rice grain, make sure don’t lake a fine paste. Must have a feel of the grain.
  • Place on low heat blended kheer with rose petals, stir continuously until starts boiling and simmer for 3 – 4 minutes.
  • Add almond paste, stir well to mix, cook for a minute.
  • Remove from heat let it rest for a minute, drizzle rose water, stir well. Check sugar.
  • Pour into individual cup or terracotta shikoras or in a serving bowl. Garnish with pistachios slivers
  • To make it more exotic top with silver or gold leaf.