Fereni - A Persian Dessert - IFC

                                                                Persian cuisine is rich in flavours. Turmeric and saffron are widely used in their cuisine. This month I am hosting for the "International Food Challenge", started by Saraswathi and Shobana. When  I was searching for recipes, I was astonished by the variety of recipes and food prepared by the Persians. Persian cuisine has a close relationship with "Indian Cuisine". Biriyani is a word, derived from Persia. Persian biriyanis are bit similar to the "Mughalai" cuisine. This particular "fereni" is called as "Phirni" in Indian Cuisine. Fereni can also be flavoured with carrot ,almonds or pistas. It was a pleasure hosting this event this month.                      

Recipe Source :  Cooking and Cooking

Ingredients:
1. Whole milk                 -               1 1/2 cup
2.Sugar                            -               2 tbsp
3.Rice flour                     -                1 1/2
4.Rose water                   -                 1 1/4 tbsp
5.Pistachios                     -                For garnish



Method:
* Take a mixing bowl, add whole milk and sugar. Mix it well.



* Now add rice flour and mix it using a whisk. At last add the rose water. The mixture should be lump free. Using a whisk is adviceable.



* Keep the bowl on the stove top cook it in medium flame. Mix the fereni using whisk. Slowly the mixture will thicken.

* Approximately. after 20 minutes, fereni will be ready. It should not be too thick or too thin. When we take it in a spoon it should be like semi jelly.



Turn off the flame and garnish with sliced pistachios.

Notes:

* Keep on stirring ,till we get the pudding like consistency.

* Don't add too much rice flour, then the dessert will be like paste.

* We can also garnish with sliced almonds or cinnamon powder.





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