Wednesday, Jul 26th

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Mawa Firni

- 2 cups cooked daliya (wheat rava/cream of wheat)

- 1 1/2 cups mawa mix

- 5 to 6 cups skim milk (more if a thinner consistency is desired)

- Handful of slivered almonds

- Handful of raisins

For the mawa mix,

- 1 cup mawa/khova

- ½ cup besan flour

- 4 tbsp ghee

- ½ tsp cardamom powder

- 1 cup sugar


How To Make:

Cook daliya is a pressure cooker or a slow cooker using thrice the amount of water ie., 3 cups water for 1 cup dry daliya. For the mawa mix, heat 2 tbsp ghee in a non-stick pan, add besan flour and roast on medium heat until golden brown. Similarly roast the mawa/khova on med heat until light pink or golden in color. Mix the roasted besan, mawa, remaining ghee, cardamom powder and sugar. Heat on medium until sugar is dissolved and the mixture is homogenous. Cool to room temperature.

Combine well the daliya, mawa mix and milk. Use additional sugar if sweeter firni is desired. I prefer a mildly sweet firni. Refrigerate for at least 3 hours before serving. Garnish with almonds and raisins. You can also use cashews and small pieces of dates (khajoor) for garnishing. Serve chilled.