Phirni/ Firni, a creamy dessert, it tastes divine when served chilled. It is very famous North Indian dessert recipe and is prepared on most of the festive occasions like Holi, Lohri, Karwa Chauth, Ramzan, Eid, Baisakhi, Diwali etc. Also perfect as dessert for an eventful evening or after a sumptuous lunch, phirni tastes best both hot and chilled.
Phirni is a delicious and creamy pudding/ dessert prepared with milk, powdered basmati rice , sugar, cardamom powder, saffron strands and topped with nuts. It is like rice kheer except for the fact that the kheer is made with whole rice grains. Powdered rice gives a unique flavor and texture to the phirni. Phirni tastes best when made with basmati rice. Phirni is set in small earthen pots called Shikoras, then served chilled. Trust me guys this is one such outstanding phirni recipe that I have ever tried in my life and credits surely goes to GOOGLE. Try this Phirni Recipe for this HOLI and impress your friends and family.
INGREDIENTS :
3 tablespoons Basmati Rice
1/2 lit Full Cream Milk
1/4 Cup Sugar (adjust accordingly )
1/4 teaspoon Green Cardamom Powder
Few strands of Saffron
1 tablespoon Almonds
1 tablespoon Pistachios
Few Rose petals, sliced almonds and pistachios for garnishing
METHOD :
STEP 1 - Wash and rinse the rice with water till the water is clear.
STEP 2 - Soak rice in sufficient water for 30 minutes.
STEP 3 - Drain out water completely from the rice using a steel strainer.
STEP 4 - Spread and dry the rice on a kitchen towel or a steel strainer. Allow the rice to completely dry for 10-15 minutes.
STEP 5 - Now add rice in a blender jar and blend the rice to a coarse powder. (see notes ) Keep it aside.
STEP 6 - Next ,add almonds and pistachios in a blender jar and blend it to a coarse powder. Keep this aside.
STEP 6 - Boil milk in a thick-bottomed pan and let the flame reduce to low once the milk starts bubbling.
STEP 7 - Add saffron strands with almond - pistachios powder and give it a nice mix.
STEP 8 - Let it simmer for 5 -7 minutes or until the milk is reduced to almost half from the original quantity. Stir it in between to avoid from burning.
STEP 9 - Add the rice powder to the milk. Stir it continuously to avoid lump formation.
STEP 10 - Continue cooking on low flame for 10 minutes, stirring in between till the rice turns mushy and soft.
STEP 11 - Once the rice and milk mixture is thick, add sugar and stir to combine well. (see notes )
STEP 12 - Turn off the heat when the sugar is dissolved completely.
STEP 13 - Remove from the flame and sprinkle cardamom powder and give it a nice mix.
STEP 14 - Transfer the phirni in a casserole if you’re are planning on serving it warm.
STEP 15 - If not serving warm, then let it cool for sometime and then transfer to individual earthenware containers.
STEP 16 - Refrigerate it for minimum time of 2 hours, as it tastes good when served chilled.
Serve chilled phirni garnished with some almonds and pistachios, few dried rose petals, few saffron strands and silver warq.
NOTES : * Use full cream milk to get the rich and creamy texture.
* If you are in hurry or want to quicken the process, soak rice in hot water for 15 minutes.
*Always use Basmati Rice for making Phirni as it lends a nice aroma. If you don't have it in hand, then go for Sona Masoori Rice.
* Do not make a fine powder of rice. We need coarse powder like sooji in texture.
* Add sugar little more side, because after cooling phirni tastes less sweet. So adjust sugar as per sweetness required for the phirni.
* Always cook phirni on low flame and stir it occasionally to avoid burning at the bottom.
* Stirring in between also helps to avoid formation of rice lumps.
* If you’re planning on serving phirni cold, cool it off a bit and refrigerate before serving!
* While serving it in individual serving bowls, sprinkle sliced almonds and pistachios.
* It stays good for 2 days under refrigeration.
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