'Firun'

(E-Custard of Rice Flour) (H--'Firni')

'Firun', also called 'Firin' by Muslims, is a form of plain Custard prepared from Milk and Rice Meal, made from crushed or ground soft Rice, soaked for 12 hours before cooking. 'Firun' is even now, prepared as a Dessert some times, in Feasts, both by Kashmiri Pandits and Muslims.

Ingredients

1. White Rice	125 gm
2. Milk	1 litre
3. Sugar	250 gm
4. Silver leaves	2 or 3
5. Saffron	a few stigmas

Preparation

1. Soak Rice for 12 hours or so, in a litre of water, Drain all water, and let all outer moisture dry up by spreading the soaked Rice for 10 or 15 minutes, on a dry cloth.

2. Crush the soaked softened rice into a Meal, by rubbing between hands or grinding by means of a 'Sil Batta'. Keep the Meal aside in a plate.

Method of Cooking

1. In a 'Patila', pour the Milk and bring it to a boil. Add the Rice Meal and go on stirring with a ladle, till it is cooked into a thick pasty homogeneous pudding.

2. Add Sugar. Stir and cook for another 5 minutes. Pour into small glass or metalic bowls or plates, to cool and set. For serving 'Firni', fresh baked clay plates, (K-'Taek') or cups ('Piyala'), are usually used in Kashmir. These impart a special aroma to the 'Firun'.

3. Decorate each bowl or plate or cup, with a piece of Silver leaf in the middle of the top and spread two or three wet, stigmas of Saffron around the leaf. Serve as a Dessert, a plate or small bowl to each guest.

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