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
- 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.
If you have any queries regarding the Phirni recipe, please leave a comment.