Phirni is an exotic Indian dessert and though i have heard about his Phirni many times but never tasted this anywhere. Last year while travelling back from India after attending my cousin’s wedding, while waiting in the airport bought a Femina magazine and saw this recipe of phirni there. After that i totally forgot about that and few weeks back i suddenly came across by this book while cleaning my book shelf and made this Phirni for Krishna thjayani. I wanted to share this phirni recipe during that time but was busy with some other posts so couldn’t post this recipe of phirni.
This phirni recipe is a must try one and without thinking too much i had 2 full bowl of Phirni and now craving while typing the post too !!
INGREDIENTS: SERVES 4-5
| BASMATI RICE | 4 TBLSP |
| LOW FAT MILK | 3 CUPS |
| CONDENSED MILK | 1/2 CUP |
| SAFFRON | FEW STRANDS |
| ALMONDS | CASHEW | FEW |
| CARDAMOM POWDER | A PINCH(OPTIONAL) |
METHOD:
- Soak the rice in water for 20 minutes. Drain the water and grind this into a fine paste.
- Boil milk in a pan, when it starts boiling add the ground rice paste to this and mix well. Keep the flame low and stir in a low flame to avoid lumps and the to avoid getting burnt.
- When it starts thickening, after 15 minutes, add saffron strands and cardamom powder.
- Add condensed milk to this and mix well.. the mixture will be semi thick by this time.
- When it is warm, pour them in the serving bowls and garnish with chopped almonds and cashews on the top. Cover this with a cling wrap and refrigerate for 3 to 4 hours.
- If you find sugar is less add 1-2 tblsp of sugar
- Super delicious Phirni is ready for serving. I bet your family members and guests will be totally delighted by this dessert.
Note:
- You can soak and grind few almonds along with rice to make this more richer.
- I used low fat milk but still the texture was so creamy and thick. So no need to use full cream milk.
- You can add rose essence in the last to make it a rose pudding.
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