Phirni

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Phirni is a delectable dessert... light, creamy and delightful. Easy to prepare, phirni is a delight to serve on any occasion. The beauty of this dessert is that it can take several flavours and still taste unique. I have tried flavouring the dish with rose water, Cardamom, Saffron, Kewra and also with vanilla on different occasions and each time the taste was awesome. Presented below is the traditional Gulaab phirni, which is my favourite.

Ingredients

Rice - 75 g ( Dry ground) Alternately, use rice soji.
Milk ( full cream) - 2 litres
Ghee - 2 tsp
Sugar - 250 g
Condensed milk - 1/2 cup or 100 g Khova or Mawa
Almonds - handful, blanched and sliced
Rose water - 3 tsp
Cardamon pods - Powdered , 1/2 tsp
Rose petals for garnishing


Method :
  1. Wash and dry the rice grains.
  2. Dry grind the rice ( texture similar to Soji).
  3. Heat ghee in a thick bottomed pan
  4. Add the ground rice or rice soji and sauté until it changes colour. It should take about 1-2 mins.
  5. Add milk and stir well.
  6. Bring the contents to a boil and add sugar and cardamom powder
  7. Continue to cook on a low flame stirring continuously for 3-4 minutes
  8. Add Condensed milk or khoya
  9. Cook further until the mixture turns thick and creamy.
  10. Add the rose water after the mixture is completely cooled.
  11. Transfer to individual containers
  12. Garnish with almonds and rose petals. Serve chilled
Phirni


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