Updated: Jun 30
This traditional north Indian dessert is reduced to being served at weddings now (which is a good thing!), even though Phirni is really simple and not-so-time-consuming to make.
Everyone should try making phirni at least once (won't stop at that for sure).
Serves: 8 (really, it depends on the size of your sweet tooth!)
Cooking: approx. 45 minutes – 1 hour
Ingredients to make Phirni
2 litres full fat milk
½ cup rice – ground to a coarse flour
¾ cup sugar, adjust to taste
½ cup of nuts (of choice – almonds, pistachio, cashewnuts) – coarsely ground
4 – 5 green cardamoms, powdered
A few strands of saffron
A pinch of salt
Method for making Phirni
Bring the milk to a boil in a thick bottom vessel. Take a couple of teaspoons of warm milk in a small bowl, add saffron strands and keep aside. Reduce heat to low and add coarse rice flour to the milk – you could also soak the rice for half an hour and grind it to a coarse paste.
Continue to cook the rice and milk on low heat, stirring occasionally, until the rice is cooked.
While stirring, scrape the sides and bottom of the vessel to avoid the milk and rice from sticking to the vessel and burning.
Add sugar and continue to cook it down further, till the phirni thickens. Add nuts, saffron milk, cardamom powder and salt.
Taste and adjust sugar. Leave it to cool for a few minutes. Pour phirni in to Earthen moulds (shikoras or kulhads) / shot glasses and place in the refrigerator to chill.
Serve chilled on its own. Phirni also tastes great served with fresh / seasonal fruits, jalebi…
Do take a look at the other traditional Indian desserts / recipes and meal ideas.
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