Ingredients

1. Threptin Diskettes – 75 g (15 Diskettes = 60 g)
2. Milk – 750 ml
3. Rice – 100 g
4. Low-fat milk – 500 ml (for creaminess)
5. Sugar – as per taste
6. Roasted almonds, cashews, and raisins
7. Cardamom powder – for garnishing
8. Grated fresh nariyal (coconut) – for garnishing

METHOD

1. Wash and soak the rice for some time, then grind it into a coarse paste.
2. In a thick-bottomed pan, heat 750 ml milk and bring it to a boil.
3. Add the ground rice paste slowly, stirring continuously to avoid lumps.
4. Cook on a low flame until the rice is fully cooked and the mixture thickens.
5. Add low-fat milk to enhance creaminess and mix well.
6. Crush the Threptin Diskettes and add them to the firni, stirring continuously.
7. Add sugar as per taste and cook for a few more minutes.
8. Turn off the flame and allow the firni to cool slightly.
9. Garnish with roasted almonds, cashews, raisins, cardamom powder, and grated fresh nariyal.