Phirni / Firni is a Traditional Indian dessert, It is more of a “north Indian” dessert, and just prefect to dug in recently share Rice Pudding / Kheer, and just try Phirni it is similar dessert, with creamy & lip smacking, divine bowl, it is cook with milk along with granulated rice at low heat and stir continuously so it don’t stick to the bottom, it is flavored with saffron, cardamom and adorned with load of nut and dry fruits also, the consistency of this pudding is thick where one can dug with spoon, along with nuts 😛 .
Phirni is served chilled or warm in earthen/ clay bowl but, today I share with glass bowl, Shobha Keshwani had share in clay bowl, it was looking so pretty, and I was impress with recipe and gorgeous clay bowl shot, have a look here, and just tried and relish this beauty and dug in 😛 .
My Sonshine “Dylan” just help Mama to take a click they enjoy to help Mama while photo shot. Well at home my family just relish this divine bowl of Phirni / Firni, with folded with rice and just love the aroma of cardamom, one can adjust with sugar and and if you prefer to cook with condense milk, sugar is not required adjust with each taste.
Do give a try to this rich, creamy drooling and divine bowl and dug in to relish every bit.
1 liter Milk ( Full Cream )
½ Cup Basmati rice
½ Cup Sugar
¼ Cardamom pwd.
1 Pinch of Saffron
10 – 11 Almond – chopped slice
Rinse the rice under tap running water, and soak in half cup of milk for 25 – 30 minutes, meantime chopped the almonds and keep a side.
After 30 minutes ground the rice to a coarse, granulated paste with little milk.
Then poured the milk into a heavy bottom saucepan. Let it come to boil when it comes to a rolling boil, add the ground rice paste and stir continuously or it might stick to bottom, cook for 10 – 15 minutes add cardamom and saffron keep on stirring.
Stir continuously add sugar till it dissolves, the phirni will seem to become thinner, it will return the to the original thickness after few minutes, when the phirni comes to thickness in about 5 minutes, turn of the heat and the chopped nuts, keep some for garnishing.
Stir it till corporate with nuts, let it cool for while, then take a deep bowl add the phirni pour into bowl carefully and garnish with chopped almond.
And then I dug in & relish every bit !
If you want rich texture you can also add condensed milk and milk bring to boil then add granulated ground paste, by sure with the sugar as condense milk is sweet.
Can also add pistachios / any dry nuts.
Love & Prayers
❤ Linda ❤