Phirni is a famous sweet in India, made with white rice powder, milk, and sugar. This is a straightforward, tried-and-true recipe for the dish, a thick and creamy pudding from Mughlai cuisine, spiced with saffron, cardamom, and nuts.
INGREDIENTS for your Phirni
- 3 ½ cups full-fat milk
- ¼ cup long-grain Basmati rice
- 6-8 tbsp white granulated sugar
- A pinch of saffron
- A pinch of elaichi (green cardamom powder)
- ¼ cup pistachios
- ¼ cup almonds
- Clean, wash, and soak the rice in water for 15 minutes. Drain off the water and spread the soaked rice out on a metal sheet or kitchen towel to dry.
- In a blender, grind the thoroughly dried rice until it is a coarse powder (you should feel the texture). DO NOT grind to a fine powder. Set aside.
- Grind the almonds and pistachios into a coarse powder in a food processor. You may also crush the green cardamom with them if you like.
- Bring milk to a boil in a heavy-bottomed pot.
- Stir in the dried fruits powder and saffron until everything is well combined, then reduce the heat to low and allow the mixture to simmer.
- Add rice powder after half the milk has evaporated. Mix the resulting phirni continually to avoid clumping in the mixture.
- Cook until the rice is soft and mushy, and the phirni has a thick consistency.
- When the phirni has thickened, add the sugar and whisk until everything is well combined again.
- Cook for a few more minutes to ensure that the sugar is completely dissolved.
- Turn the heat down to a minimum.
Phirni is one of the most popular and loved sweets pan-India. We hope you enjoy making this dish with our comprehensive recipe.
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