SEEMA Cooks: Phirni

phirni

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

METHOD

  1. 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.
  2. 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.
  3. 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.
  4. Bring milk to a boil in a heavy-bottomed pot.
  5. 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.
  6. Add rice powder after half the milk has evaporated. Mix the resulting phirni continually to avoid clumping in the mixture.
  7. Cook until the rice is soft and mushy, and the phirni has a thick consistency.
  8. When the phirni has thickened, add the sugar and whisk until everything is well combined again.
  9. Cook for a few more minutes to ensure that the sugar is completely dissolved.
  10. 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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