Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, rooh afza gulkhand firni with leftover rice – summer special dessert. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Rooh Afza Gulkhand Firni with Leftover Rice – Summer Special Dessert is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Rooh Afza Gulkhand Firni with Leftover Rice – Summer Special Dessert is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have rooh afza gulkhand firni with leftover rice – summer special dessert using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Rooh Afza Gulkhand Firni with Leftover Rice – Summer Special Dessert:

1. Prepare 1 cup Cooked Rice
2. Get 2 cups Milk
3. Take 1/4 cup Gulkand (Patanjali Product)
4. Make ready 1 tbsp for Garnishing
5. Get 1/4 cup Roohafza
6. Take 1/4 cup Sugar
7. Prepare 1 tsp Cardamom powder
8. Get 4 tbsp Sliced Pistachios
9. Prepare 1 tbsp Fennel
10. Take For Garnishing:
11. Make ready 3 tbsp Mint Flavored Fennel
12. Make ready 2 tbsp Roasted Sunflower seeds
13. Take 1 tbsp Gulkand

Instructions to make Rooh Afza Gulkhand Firni with Leftover Rice – Summer Special Dessert:

1. 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 it's texture.
2. 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.
3. 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.
4. Allow it to cool down to room temperature and then keep it in the refrigerator. Serve chilled. Tips: Don’t over process the rice else it will become mushy and lose it's texture. Adjust sugar according to your taste.
5. Ready to serve and ENJOY!

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