Asian cuisines and sweets are closer to local flavours. Over the period, they have evolved to have several variations of the same recipe. And there is always a story behind these cuisines. It can either be of the chef or their origin or their relevance to an occasion. And their flavours shine with these stories. They set you on a nostalgic journey.
Phirni, a North Indian dessert pudding, is one such item. Made from ground rice, it is a creamy, thick pudding that melts in your mouth. Despite being closer to a kheer, it is different in texture and is often served cold in earthen bowls, after a heavy Mughlai meal. It creates an experience – a moment when you dine like a royal.
Soak the rice for two hours, drain and spread it on a cloth to dry. Once dried, coarsely grind them in a grinder. Keep the milk to boil on medium-low flame for 10 minutes. Keep stirring occasionally and scrape the sides using a spatula.
See VideoAdd grounded rice slowly into the boiling milk, stirring until it is thoroughly combined. Keep cooking until the rice looks translucent on the spoon.
See VideoOnce the rice is cooked and is thick enough, add sugar and chopped almonds. Boil it for another five minutes and add a few Saffron strands and chopped pistachios.
See VideoTurn off the flame and add the cardamom powder. Garnish with Saffron, Almonds and Pistachios on top once again. Refrigerate until chilled and set. Serve cold.
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