This Rose rice pudding recipe is a variation of the traditional Rice Pudding or Phirni as it is known in India. Gulkand (rose petal preserve) and rose water lends this rice pudding an earthiness with its mesmerizing floral scent. Gulkand has been relished since 900 B.C. It has natural coolant properties that makes it a perfect addition to this cold dessert.
HISTORY OF GULKAND & ROSE RICE PUDDING
As a part of cultural synthesis that took place in ancient India, Persia (modern day Iran) had a heavy presence & influence on India’s Cuisine, architecture, music etc. As per the literature, Gulkand in known to have come into existence from that ancient Indo-Persian era around 900 B.C. In olden times, this Rose rice pudding was delicately cooked over slow fire in earthen pots. This method would draw out the natural flavors of rose & achieve a creamy texture with lovely rosy/ peachy color. Royal cooks (bawarchi) for the royal court would make this for the royal court, the recipe & method known only to the royal chefs. Therefore, it was not a part of commoner’s diet. It was considered a regal and lavish delicacy in the Indian subcontinent due to its seasonal nature and laborious cooking process.
Gulkand is an ideal ingredient to beat the summer heat, as it possesses coolant-like properties. If you want to make Gulkand, do not use any kind of rose plant, make it with Damask Rose variety. This Damask rose variety is quite popular. Perfumes and other beauty products use this very damask rose variety for its strong fragrance. Thereby making it apt for this dessert – Rose rice pudding.
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STORAGE & EXTENDED USE
You can make this dish the same day or a couple of days before intended use. I personally like to cook it the day I want to serve it just because it takes only 20 minutes. And believe me, I never have any leftovers to store in the fridge because we lick the bowl clean…..like squeaky clean!!
This is a great dessert to have on hand in the fridge when you want a quick sweet bite. Have leftovers?? just store in the fridge for a couple of days in an air-tight container. Whenever you are ready to use it, simply warm it in the microwave or heat it on stovetop before serving. Or serve it cold if you like it that way! There are no hard & fast rules here.
Yes, you can also freeze it! Just store it in a freezer-safe container for up to 3 months. Most importantly, this is my go to dessert when I have guests over, especially if it is an unplanned get-together. If you are on a time crunch (like me) make this recipe to wow your guests.
Instant Rose Infused Rice Pudding
- 5 Tbsp Rice
- 9 Tbsp Sugar
- 3½-3¾ Cups Milk, preferably whole milk
- 10-15 Pistachios
- 10-15 Almonds
- 1 Tsp Ghee, or clarified butter
- 1½ Tbsp Gulkand (Rose petal preserve)
- 1 Tbsp Rose Water, food grade quality
- ½ Tsp Kewra essence, optional
- Finely chop almonds and pistachios.
- In a bowl mix sugar, pre-prepared finely ground rice, almonds, pistachios and keep aside.
- Add 1 Tsp Ghee in a saucepan on medium heat.
- Pour in milk, stir continuously to avoid milk sticking to the bottom.
- Bring the milk to a boil and lower the heat to a minimum.
- Add the rice mix.
- Keep stirring on medium heat for 10 minutes, to avoid sticking to the bottom and the sides.
- The pudding will gradually start thickening.
- Scrape off the creamy pudding from the sides and mash out any lumps.
- Check the consistency by dipping a spoon in the pudding, it should form a thick layer on the spoon.
- Once reach the desired consistency (I prefer porridge consistency), turn off the heat.
- Add kewra essence, gulkand/ rose petal preserve and rose water.
- Refrigerate and serve chilled with almond, pistachios and rose preserve toppings.
- Keep in the refrigerator to chill and serve with a topping of Gulkand, sliced almonds and pistachios.
Want to know why this is a super awesome hack?
- Firstly, I understand how everyone stays super busy with little time to plan elaborate lunch or dinner parties. That is why I came up with this quick version of cooking rice pudding. You can easily prepare this dish in 20 minutes. However, that is not the only best thing about this recipe.
- Secondly, you can use this to make a variety of rice puddings. Unlike other laborious methods out there that require you to actually cook it for at least 30-40 minutes. Want to know how?? Simple, I came up with a easy solution to this. You can make a Rice Pudding Mix before hand, store it & use it as needed.
- Lastly, this pudding mix has a shelf life of about 2 months when stored in a cool dry place. And when kept it in an air tight container. To see the Rice Pudding Mix recipe click on the below video. In conclusion, this hack will serve more than one purpose without taking away too much of your precious time.
- This is my go to dessert when I have guests over, especially if it is an unplanned get-together. If you are on a time crunch (like me) make this recipe to wow your guests.
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