Subho Nabo barsho to my Blogger Friends !!!!
If you happen to be in the state of West Bengal during the middle of April, you would find people wishing "Shubo Nabo Barsho" to each other!"Shubo Nabo Barsho" means “A Very Happy New Year! Yes April is the month when the Bengali New Year is observed. It falls on 14th of April the Bengali calendar year is 1418. According to the Bengali calendar, the Bengali New Year or Poila Baisakh falls on the 1st day of the Baisakh month. The festival Baisakhi is termed as different name in different states like Rongali Bihu in Assam, Naba Barsha in Bengal, Puthandu in Tamil Nadu and Pooram Vishu in Kerala.
Bengalis worshiped Goddess Lakshmi and Ganesha, in this festival day. You can find fantastic Alpanas (Rangoli) in Bengali houses with a Kalash in centre of it. This puja is specially for prosperity, longevity and well-being of the family members. Businessman and traders close old account for previous year and open new account for their business, it is known as Haalkhata. All shops in this occasion decorated with flowers. Sweets and snacks are distributed by the traders for their customers this time. Cultural programs are also organized in Bengal in the occasion of Poila Baisakh.
Phirni is an Indian rich sweet dish. It has a texture that is a cross between custard and pudding and is made with ground rice and milk. The popular flavor variations are Badam (using almond paste), aam (with mango pulp). however I am sharing with you the variation that is one of my most favorite flavoring for sweet dishes - Rose phirni. During the festival of Paila Baisakh, no Bengali family can do without sweet dishes. Many families use the store bought sweets and even more families are busy making sweets at home. Phirni has quite a delicate flavour and is exotic enough to serve at parties. The addition of cashew it more rich & delicious...The smooth creamy cool taste of this dessert just puts you in a good mood.
Ingredients :
Milk - 2 liter
Sugar - 150 gm (or to taste)
Rice - 100 gm
Cashew nuts - 100 gm
Rose water - 1 tsp
Kewra water - 1/2 tsp
Rose Petals for garnishing
Method :
Boil milk in a pan. When it starts boiling add rice paste and stir continuously to avoid lumps. Stir in the sugar. Cook for 12 to 15 minutes until the milk thickens considerably, stirring often (phirni is thick and custard-like).
In a grinder, grind rice into a course powder, not totally in powder. Same with the cashew nuts.
In a deep saucepan, put the milk , once it boil then reduce the heat to simmer then add suger and stirring continuously, until milk is reduced by about a quarter.
Then add Rice and cashew nut, stirring continuously, continue cooking. it gives a beautiful creamy texture. Taste to see if it is sweet enough, if not, add some more sugar. Keep on stirring, cook to desired thickness.
Remove from heat, add kewra water and rose water.
Refrigerate and serve chilled! You can decorate the phirni with rose petals.
If you happen to be in the state of West Bengal during the middle of April, you would find people wishing "Shubo Nabo Barsho" to each other!"Shubo Nabo Barsho" means “A Very Happy New Year! Yes April is the month when the Bengali New Year is observed. It falls on 14th of April the Bengali calendar year is 1418. According to the Bengali calendar, the Bengali New Year or Poila Baisakh falls on the 1st day of the Baisakh month. The festival Baisakhi is termed as different name in different states like Rongali Bihu in Assam, Naba Barsha in Bengal, Puthandu in Tamil Nadu and Pooram Vishu in Kerala.
Bengalis worshiped Goddess Lakshmi and Ganesha, in this festival day. You can find fantastic Alpanas (Rangoli) in Bengali houses with a Kalash in centre of it. This puja is specially for prosperity, longevity and well-being of the family members. Businessman and traders close old account for previous year and open new account for their business, it is known as Haalkhata. All shops in this occasion decorated with flowers. Sweets and snacks are distributed by the traders for their customers this time. Cultural programs are also organized in Bengal in the occasion of Poila Baisakh.
Gulabi Phirni (Rice Pudding With Rose water)
Phirni is an Indian rich sweet dish. It has a texture that is a cross between custard and pudding and is made with ground rice and milk. The popular flavor variations are Badam (using almond paste), aam (with mango pulp). however I am sharing with you the variation that is one of my most favorite flavoring for sweet dishes - Rose phirni. During the festival of Paila Baisakh, no Bengali family can do without sweet dishes. Many families use the store bought sweets and even more families are busy making sweets at home. Phirni has quite a delicate flavour and is exotic enough to serve at parties. The addition of cashew it more rich & delicious...The smooth creamy cool taste of this dessert just puts you in a good mood.
Ingredients :
Milk - 2 liter
Sugar - 150 gm (or to taste)
Rice - 100 gm
Cashew nuts - 100 gm
Rose water - 1 tsp
Kewra water - 1/2 tsp
Rose Petals for garnishing
Method :
Boil milk in a pan. When it starts boiling add rice paste and stir continuously to avoid lumps. Stir in the sugar. Cook for 12 to 15 minutes until the milk thickens considerably, stirring often (phirni is thick and custard-like).
In a grinder, grind rice into a course powder, not totally in powder. Same with the cashew nuts.
In a deep saucepan, put the milk , once it boil then reduce the heat to simmer then add suger and stirring continuously, until milk is reduced by about a quarter.
Then add Rice and cashew nut, stirring continuously, continue cooking. it gives a beautiful creamy texture. Taste to see if it is sweet enough, if not, add some more sugar. Keep on stirring, cook to desired thickness.
Remove from heat, add kewra water and rose water.
Refrigerate and serve chilled! You can decorate the phirni with rose petals.
Sending this to Nivedhnam's "Authentic Indian Sweets" event
