Home - Cuisine - Phirni
  • 1 litre Milk
  • 1/4 cup Basmati Rice
  • 1 1/4 cups Sugar
  • 2 tsp Saffron
  • 1 tsp Green Cardamom powder
  • 2 drops Rosewater Concentrate
  • 2 tsp Pistachio
  • 4 tsp Almonds
Pick the rice and wash in running water and soak for 30 minutes. Drain, put in a blender, add water and make a fine paste.
Dissolve the saffron in 15ml/1 tbsp of warm milk.

Blanch pistachio and almonds, cool, remove the skin and cut into slivers.
Rinse the shikoras in running water and then immerse in a bowl full of water for 25 minutes. Remove and pat dry.

Boil the remaining milk in a handi, add the rice paste and sugar whilst stirring with a whisk. Reduce to low heat and cook, stirring constantly, until the mixture becomes thick and is reduced to a custard consistency. Ensure no lumps are formed. Add saffron, cardamom and rosewater concentrate, stir and remove.

Pour equal quantities of Phirni in the shikoras (or glass bowls), garnish with pistachio and almond slivers, cool and refrigerate until set.

Remove shikoras from refrigerator and serve cold.

Other Details
Serves: 4 Time: 50 minutes

Rating: Not rated yet.

Category: Dessert | Submitted by: System


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