PHIRNI RECIPE | JAYASHREE RECIPES
Phirni is an Indian dessert which is a ground rice pudding. Phirni is very rich, creamy and delicious in taste and it can be prepared under 30 minutes. It is one of the traditional and basic phirni recipe which am shared here, it's very much popular in India and middle eastern countries throughout generations. This recipe tastes best when served after Biryani. Usually, it prepares during diwali, durga pooja, or any other festive occasions etc., If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
RECIPE FOR PHIRNI
Course : Sweet | Dessert
Cuisine : North India
Author : Jayashree
Prep Time : 5 min
Cook Time : 45 min
INGREDIENTS
- 3 tbsp basmati rice
- 1/4 cup water to soak basmati rice
- 1 litre milk
- 1 cup sugar
- 1/4 tsp cardamom powder
- 6-7 saffron strand
- 10 almonds, for garnish
- 5 pistachio - sliced
METHOD
- soak almonds in hot water for 20 minutes
- remove from hot water, peel the skin and discard it
- slice the almonds and keep it aside
- rinse basmati rice in water for 2-3 times
- soak rice in water for 15 minutes
- drain the water
- dry the rice naturally or wipe the rice with hand kerchief
- grind to a fine coarse powder like sooji/semolina consistency
- heat milk in a heavy bottomed sauce pan
- bring milk to boil on medium heat
- once milk starts to boiling add ground basmati rice
- add sugar
- cook on low flame until rice is cooked well
- do stir in between and scrap the pan along the sides, so that milk and rice does not stick to the bottom of the pan and burnt
- once rice is cooked, add cardamom powder and sliced almonds
- mix well and cook phirni for 5-8 minutes or until the phirni thickens
- transfer into serving bowl
- garnish with sliced almonds, pistachios and saffrons strands
- serve warm or cold
- enjoy this delicious recipe with family and friends on special occasions.
NOTES
- do not add any water while grinding the rice
- while cooking the phirni, always keep stirring and scraping the bottom and the sides of the pan to prevent the milk from sticking
- for rich and creamy consistency use only full fat milk
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