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Shahi Gulab Phirni

Shahi Gulab Phirni is a popular Asian Drink
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Serves 6


1 litre - Milk

2 tbsp - rice, washed and soaked for 2 hours

1/2 cup - Sugar

1/3 cup - gulkand (rose jam)

5 drops - kewra essence

5 drops - rose essence

1/2 cup - edible rose petals

8 to 10 - pistachios, slivered

8 to 10 - almonds, slivered

2 tsp - Chironji seeds

1 - edible silver foil


  1. Grind rice to a very fine paste in a mixie.
  2. Boil milk in a heavy pan, saving 1 cup.
  3. Dissolve paste in saved milk, keep aside.
  4. Add sugar to milk, and boil till it completely dissolves.
  5. Add rice paste, stirring continuously, bring back to boil.
  6. Cook till mixture is thick and smooth.
  7. Take off fire, add essences and gulkand, stir well.
  8. Pour into individual bowls.
  9. When cooled a little, spread a piece of silver foil.
  10. Garnish with chopped nuts, chironji and rose petals.
  11. Chill till well set, serve cold.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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