Phirni

Phirni: Phirni is a South Asian rice pudding made by boiling rice, broken wheat, or vermicelli with milk and sugar; it is flavored with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert. It is an essential dish in many Hindu feasts and celebrations. It is also popular among Muslims for Islamic celebrations throughout India and Pakistan.

Ingredients (serves 4-6):

• 1 litre full cream milk
• 4 tbsp long grained (basmati) rice
• 6 tbsp sugar
• A few saffron strands
• Water, as required
• 2 tbsp almonds, skinned and slivered – for garnish
• 1 tbsp raisins, for garnish

Method:

• Dry roast the saffron strands in a small pan for 10 seconds.
• Add 1 tbsp of milk.
• Mix well.
• Keep aside.
• Soak the rice in water for about 1 hour.
• Drain, wash and drain the rice again.
• Pat the soaked rice dry on an absorbent kitchen towel.
• Blend the rice in a mixer to a coarse powder.
• Mix 1/2 cup of cold milk with coarse rice powder to make a paste.
• Keep aside.
• Boil the rest of the milk in non-stick pan, on medium heat.
• Gently stir in the rice paste.
• Cook for about 15 minutes on a low flame, while stirring continuously.
• Add in the sugar and saffron mixture.
• Simmer the mixture for a few minutes.
• Pour the phirni into earthenware containers and keep aside to cool to room temperature.
• Refrigerate for at least 1 hour.
• Phirni is ready to be served.
• Serve chilled garnished with almonds and raisins.

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