Firni Falooda Trifle| Rice Vermicilli Pudding ~ Indian Desserts

For my 3rd day of Chilled Indian desserts I thought mingling up two popular Indian desserts . Firini is My all time fav , it is a rice flour milk pudding most popular in northern Indian and falooda is one another popular street food drink , How about combining both and making a fusion dessert. It will make a perfect dessert isn’t it, You can customize this dessert and present it as you wish. I presented it in layers. I love to make such fusion cooking and it gives me so much of happiness when they turn out yumm. Lets move on to the recipe quickly.And guess what this is the perfect treat for the upcoming Christmas to depict the season I have used red and green color in this dessert .Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47

Firni Falooda Trifle

Category	Preparation time	Cook Time
Indian Desserts	10 mins	15 mins

Ingredients

For Firni

Milk – 4 cups

Rice flour – 4 tbsp

Sugar – 1/4 cup

Rose essence – Few Drops

For vermicelli

Sugar – 1/2 cup

Vermicelli – 1 cup ( cooked in boiling water for 5-10 mins, drain the extra water)

Red color – few drops

Green color – few drops
Pista essence – few drops
Rose essence – few drops

Silvered Almonds – For garnish

Method

Dilute rice flour it 1/4 cup of milk and keep it aside
In a heavy bottomed pan heat milk, after it boils add the rice flour mixture.
Add sugar and boil the milk stiring constantly till it thickens.
Add rose essence in the end and turn off the flame.
Cool the firni, till it cools make the vermicelli.
In a pan add sugar with little water to dissolve the sugar.
Once the sugar dissolves and starts boiling turn off the flame.
Divide the cooked vermicelli and sugar syrup in two bowls.
Let the vermicelli soak in the syrup for 15 mins, add the red color and green color in each bowl.
Add rose essence in the red vermicelli and pista for Green .
In a glass add few tbsps of firni top it with red color vermicelli then top it with firni again then the green colored vermicelli and so on.
Garnish it with silvered almonds.
Freeze it for at least 1/2 hour before serving.