Phirni (Powdered rice pudding garnished with dry fruits) recipe
ingredients
3 tbsp Rice, Basmati, soaked for 1 hour
5 cups (1 litre) 32 fl oz Full-cream milk,
1 13 cups (200 g) 7 oz Sugar
1 tbsp (15 ml) Rose water (gulab jal)
15 Almonds (badaam), blanched, finely chopped
10 Pistachios (pista), finely chopped
10 strands Saffron (kcsar), soaked in 1 tbsp water
4 - 5 Green cardamom (choti elaichi), crushed
4 - 5 Silver leaves (varq)
5 cups (1 litre) 32 fl oz Full-cream milk,
1 13 cups (200 g) 7 oz Sugar
1 tbsp (15 ml) Rose water (gulab jal)
15 Almonds (badaam), blanched, finely chopped
10 Pistachios (pista), finely chopped
10 strands Saffron (kcsar), soaked in 1 tbsp water
4 - 5 Green cardamom (choti elaichi), crushed
4 - 5 Silver leaves (varq)
method
1. Grind the rice with 12 cup water.
2. Heat the milk in a pan; add the rice paste and keep stirring till it thickens enough to coat the back of a spoon. Add the sugar and cook till the mixture thickens again to coat the back of the spoon.
3. Remove from heat and transfer the thickened milk into individual earthen containers or glass bowls.
4. Sprinkle rose water and half the dry fruits.
5. Grind the saffron in a mortar and pestle. Sprinkle this over the dry fruits.
6. Garnish with the remaining dry fruits, green cardamom powder, and silver leaves. Refrigerate to set. Serve cold.
2. Heat the milk in a pan; add the rice paste and keep stirring till it thickens enough to coat the back of a spoon. Add the sugar and cook till the mixture thickens again to coat the back of the spoon.
3. Remove from heat and transfer the thickened milk into individual earthen containers or glass bowls.
4. Sprinkle rose water and half the dry fruits.
5. Grind the saffron in a mortar and pestle. Sprinkle this over the dry fruits.
6. Garnish with the remaining dry fruits, green cardamom powder, and silver leaves. Refrigerate to set. Serve cold.
serving amount
serves 2 - 3
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