Ferni; An Iranian Gruel

Ferni; An Iranian Gruel

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Ferni; An Iranian Gruel

Ferni is an Iranian dessert cooked with flour and sugar. Most of the people of Iran know this dessert. Ferni is usually cooked in Ramadan. Sometimes some people make it for their new-born Children. Way of cooking Ferni is very easy. Keep reading so that myDorna makes you familiar with Ferni.

Cooking with Starch:

Ingredients

[icon name=”check-circle-o” class=”” unprefixed_class=””]Two cups of milk
[icon name=”check-circle-o” class=”” unprefixed_class=””]Two teaspoons of sugar
[icon name=”check-circle-o” class=”” unprefixed_class=””]Two tablespoons of starch
[icon name=”check-circle-o” class=”” unprefixed_class=””]Rosewater and vanilla (in sufficient amount)

How to Cook?

Decant cold milk in a pot on stove with high temperature and rile until the milk boils. Decrease the temperature and add sugar with starch. Rile them until your mix becomes thick.
Add rosewater and vanilla. When they mixed all of them completely, your dessert is ready.

Cooking with Flour:

Ingredients

[icon name=”check-circle-o” class=”” unprefixed_class=””]Two cups of milk
[icon name=”check-circle-o” class=”” unprefixed_class=””]Two teaspoons of Rice Flour
[icon name=”check-circle-o” class=”” unprefixed_class=””]Water (1/2 cup)
[icon name=”check-circle-o” class=”” unprefixed_class=””]Sugar (4 teaspoon)
[icon name=”check-circle-o” class=”” unprefixed_class=””]Rosewater (a tablespoon)

How to Cook?

At first, decant cold milk in a pot and add rice flour with sugar to it. Rile them until they get mixed completely. Put a pot on stove, add water and mix constantly.

[icon name=”exclamation-triangle” class=”” unprefixed_class=””]Attention: Do not stop riling, because rice flour will be like small balls.
Add rose water and riling until your dessert become thick. You should decant your dessert quickly in a palate when it’s hot.
[icon name=”exclamation-triangle” class=”” unprefixed_class=””]Attention: when your dessert becomes cold, it will become firm. Pay attention when you decant dessert in a plate, it should not be watery or firm.

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