Rooh Afza Gulkand Firni is sweet, delicious with beautiful pink color. Roohafza and Gulkand give a unique flavor to the phirni. Coarse cooked rice cooked in milk, sugar and cardamom powder till thick. Garnished with roasted sunflower seeds, sliced pistachios, fennel, mint flavored fennel, and gulkand. It’s a perfect summer dessert. I also posted a delicious cake recipe with Rooh Afza and Gulkand combo – Roohafza Gulkand Rava Cake.
Phirni is a wonderful, creamy dessert made with ground rice combined with milk, cream, sugar and some saffron strands for flavoring. Main core ingredients for this grainy dessert are rice and milk.
Traditionally it is made with ground soaked rice cooked in milk, simmered and reduced till creamy. But in this recipe, I have used leftover rice. You can also make this phirni with freshly cooked rice.
Roohafza Gulkand Phirni with Leftover Rice
Leftover Cooked Rice – 1 cup
Milk – 2 cups
Roohafza – 1/4 cup
Gulkand ( Patanjali Product) – 1/4 cup + 1 tbsp for Garnishing
Sugar – 1/4 cup
Cardamom powder – 1 tsp
Roasted Sunflower seeds – 2 tbsp
Sliced Pistachios – 4 tbsp
Fennel – 1 tbsp
Mint Flavored Fennel – 3 tbsp
Gulkand – 1 tbsp
- Soak 6 – 7 pistachios in 1/2 cup of water for 20 minutes. Then peel and slice them. Keep it aside.
- Grind cooked rice in a grinder with 1 cup of milk. Don’t over process the rice else it will become mushy and lose its texture.
- Put ground rice and milk mixture in a non-stick deep pan. Put remaining 1 cup of milk into the mixture as well.
- Once it starts boiling add sugar and cooks for 10 minutes on low flame until phirni thickens.
- Now add rooh afza, gulkand and cook for 5 minutes on low flame.
- Finally, add cardamom powder and mix it well.
- Transfer phirni into a bowl. Garnished with roasted sunflower seeds, sliced pistachios, fennel, mint flavored fennel, and gulkand.
- Allow it to cool down to room temperature and then keep it in the refrigerator. Serve chilled.
- Don’t over process the rice else it will become mushy and lose its texture.
- Adjust sugar according to your taste.