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After a whole month of fasting, Eid celebrations are filled with sweet dishes, nobody holds back so the feasting continues. I promised Eid food on my last post and every house is abundant with this dessert on this festive occasion. I have added Firni as it requires only a few ingredients, so you wont have to go hunting for exotic components . Here there is a special pulao rice, but thin grain Basmati rice which is widely available worldwide, can be used as well. Also on Eid, Dudh shemai is very popular, you can check out the recipe here on one of­­­­ my earlier posts.

Bengali Rice pudding

Bengali Rice pudding


4 Cups Whole Milk

¼ Cup Pulao Rice

½ Cup Sugar

1 Tbsp Rose Water

Few Strands of Saffron

Raisins (for garnish)


Wash the rice and soak in water for half an hour.  Drain.

Crush the rice with a mortar and pestle. Or put them in a small grinder.

The rice should be half crushed.

Pulao rice crushed

Consistency of the Pulao rice when crushed in half should look similar to this

In a big pot add the milk and add 4 cups of water with the crushed rice.

Add the saffron and stir intermittently.

Once the rice has boiled then keep stirring it frequently, for a few minutes.

Then turn the heat down, and slowly add in the sugar.

After all the sugar has been added, stir frequently for another 5 minutes.

Then take the pot off the stove and add the rosewater.

Place the firni in a nice serving bowl.

Garnish with the raisins.

Cool in the fridge for a couple of hours, before serving.