Fruit Firni فرنی میوه ای

Firni/فرنی/ ferni is a lovely, delicious rice flour pudding. You might make it plane or mix the rice flour with fruits , cakes and biscuits. For garnishing you can use crushed nuts such as pistachio, walnuts, sliver almonds, dried rose petals, rose petals jam.

Firni might be served either warm or cold, and in both cases this dessert is absolutely tasty with a smooth and creamy texture and mildly sweet.

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There are many different variation of this tasty dessert. In Iran we use rice flour, Afghanis use cornstarch instead of rice to thicken the pudding.

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Ingredients

  • 2 cups cold milk
  • 3tbsp rice flour
  • 3 tbsp white sugar
  • 2tbsp honey
  • ½ lemon/lime juice
  • Fruits such as kiwi, pomegranate, berries,
  • muffin cake, sponge cake or any biscuits

For garnishing you have one of following choices👇👇

  • Cinnamon powder
  • Cardamom powder
  • Dried rose petals
  • Rose jam

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How to make it?????

Cut fruits into small pieces. Add honey and lemon juice to the fruits and gently mix together.

Cut muffin or sponge cake into small pieces. Place pieces of cake into the serving bowl or glass, top it up with fruit mixture and set aside.

Take a non-stick pot to prevent rice pudding from burning and sticking to the pot.

Now pour cold milk in it. Stir in rice flour and sugar. Dissolve the rice flour and sugar in the milk. Once milk and rice flour mixed together, place the pot on a medium to low heat and keep stirring gently and non-stop the milk mixture for about 15 minutes. You must keep stirring to prevent the rice flour to sit or make any lumps and also until the ferni thickens a bit.

When you feel during the stirring the firni has thickened and small air bubbles are on top of the rice pudding, turn off the heat and pour it into the serving glass or bowl with cake and fruits . Allow the ferni to cool down a bit before garnishing with crushed nuts, chopped fruits or spices such as cinnamon.

You may serve it immediately hot or allow to chill. Firni pudding thickens as it chills. You can cover the rice pudding with a plastic wrap and refrigerate the firni for up to 3 days.

فرنی میوه ای

سلام دوستان. دیشب یک فرنی درست کرده بودم همه خوششون اومد. این فرنی متفاوت از فرنی ساده‌ای هست که معمولن درست میکنیم. من خودم هم فرنی ساده رو دوست دارم و هم فرنی میوه ای رو. از هیچکدوم نمیشه گذشت.

میشه هم گفت فرنی ترایفل هم فرنی کیک . خیلی آسونه – خیلی خیلی خوشمزه هست و فکر میکنم برای افطار خیلی مناسب باشه.

فرنی دسری هست که دستورهای خیلی زیاد و متفاوتی برای تهیه ی اون وجود داره. در ایران فرنی رو با آرد برنج درست میکنیم. در افغانستان با آرد ذرت و در هند با برنج خرد شده.

فرنی رو میشه به صورت گرم و یا سرد سرو کرد و برای تزیین روی فرنی میشه از ادویه هایی مثل پودر گل سرخ – دارچین – هل مغز بادامپستهگردو و یا مربای گل سرخ استفاده کرد.

فرنی این دسر خوشمزه معمولن در موقعیت های خاص مثل ماه مبارک رمضان بیشتر در سفره ها دیده میشه. این دسر خوشمزه دارای یک بافت خامه ای – نرم و طعم نسبتن شیرین هست.

مواد لازم

دو پیمانه و یا چهار صد میلی لیتر شیر سرد

سه ق غ آرد برنج

سه ق غ شکر سفید

دو ق غ عسل

نصف آبلیمو ترش

مقداری میوه مثل توت فرنگی – کیویاناریا هر میوه ای که دوست دارید

چند عدد کیک مافین یا یک کیک اسفنجی ساده یا شکلاتی و یا حتی بیسکویت مورد علاقه اتان

برای روی فرنی میتوانید از هر یک از مواد زیر که مایلید بکار ببرید

مواد لازم

پودر دارچین

پودر هل

پودر گل سرخ

مربای گل سرخ

طرز تهیه

میوه‌ها را خرد کنید وداخل یک‌کاسه آن‌ها را با عسل و آبلیمو به آرامی مخلوط کنید. کیک یا مافین ها را هم مطابق تصویر خرد کنید.

داخل پیاله یا لیوان شیشه‌ای اول کمی از کیک های خرد شده را بریزید و روی آن هم مقداری از میوه‌های عسلی را ریخته و کنار بگذارید تا فرنی پخته شود.

در این مرحله شیر سرد را با آرد برنج و شکر هم بزنید تا آرد کاملن با شیر و شکر مخلوط شود. مخلوط شیر را داخل یک قابلمه ی نچسب ریخته و روی حرارت متوسط قرار دهید. مرتب و به آرامی شیر را هم بزنید تا هم مخلوط شیر و آرد برنج به صورت قلمبه قلمبه نشود و هم اینکه از چسبیدن آن به قابلمه جلوگیری میشود.

معمولن این مقدار شیر بعداز ۱۵۲۰ دقیقه روی حرارت متوسط قرار داشتن به قوام و غلظت مورد نظر میرسد.

وقتی احساس کردید که فرنی به غلظت لازم رسید و حباب‌های کوچکی روی سطح فرنی دیده شد یعنی فرنی آماده هست. آن را از روی حرارت برداشته وداخل ظرفهایی که قبلن میوه و کیک خرد شده در آن ریخته اید بریزید.

بگذارید ۱۰ دقیقه بمانند تا سطح روی فرنی خنک شود و بعد روی فرنی را با مواد مورد نظرتان تزیین کنید.

فرنی را میتوان به صورت سرد یا گرم سرو کرد. اگر خواستید می‌توانید روی آن‌ها را با فویل پوشانده و تا سه روز در یخچال نگه داری کنید.

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==========

Ingredients

  • 2 cups cold milk
  • 3tbsp rice flour
  • 3 tbsp white sugar
  • 2tbsp honey
  • ½ lemon/lime juice
  • Fruits such as kiwi, pomegranate, berries,
  • muffin cake, sponge cake or any biscuits
  • For garnishing
  • Cinnamon powder
  • Cardamom powder
  • Dried rose petals
  • or rose jam

How to make it?????

Cut fruits into small pieces. Add honey and lemon juice to the fruits and gently mix together. Cut muffin or sponge cake into small pieces.

Place pieces of cake into the serving bowl or glass, top it up with fruit mixture and set aside.

Take a non-stick pot to prevent rice pudding from burning and sticking to the pot.

Now pour cold milk in it. Stir in rice flour and sugar. Dissolve the rice flour and sugar in the milk. Once milk and rice flour mixed together, place the pot on a medium to low heat and keep stirring gently and non-stop the milk mixture for about 15 minutes. You must keep stirring to prevent the rice flour to sit or make any lumps and also until the ferni thickens a bit.

When you feel during the stirring the firni has thickened and small air bubbles are on top of the rice pudding, turn off the heat and pour it into the serving glass or bowl with cake and fruits . Allow the ferni to cool down a bit before garnishing with crushed nuts, chopped fruits or spices such as cinnamon.

You may serve it immediately hot or allow to chill. Firni pudding thickens as it chills. You can cover the rice pudding with a plastic wrap and refrigerate the firni for up to 3 days.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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