Phirni is a rich, creamy dessert that comes together in just 30 minutes. The best part is that it gets made with the most basic ingredients that are usually available in the kitchen.
To me, Kheer, Phirni, Seviyyan seem like cousins with just some alterations here and there. I hope you like and enjoy this version. Keep the Diwali vibe going and stay safe! Three days to go!
Shahi Phirni
Enjoy the steps!
Ingredients
- 2 tablespoon basmati rice (or any long grain rice)
- 2 tablespoon sugar
- 1/2 litre full cream milk
- 1 teaspoon ghee
- 1 teaspoon rose water
- 1/4 teaspoon cardamom powder
- A handful of chopped nuts: cashews, almonds
- Garnish: dried rose petals, saffron, slivered pistachios
Directions
- Wash the rice and soak it in just enough water for 30 minutes. Drain excess water (if there’s any) and add soaked rice to a blender. Pulse into a coarse paste.
- In a heavy bottom pan, heat ghee. Now slowly add milk and stir. Add the rice paste and simmer on low heat for 10 minutes or until the rice is cooked (about 80% of the milk should get absorbed). Stir continuously until the phirni thickens.
- Add sugar, rose water, cardamom powder, chopped nuts, and mix well. Do a taste check. Adjust sweetness and consistency of the pudding as per choice.
- Refrigerate for an hour. Garnish and serve chilled. Enjoy!
Tips:
- Remember to cook phirni on low flame and stir constantly throughout the process.
- Please note that the recipe only indicates cooking time, not the prep time.
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