Phirni is nothing but a kheer made up of milk and broken basmati rice. It comes to a thick pudding like consistency on cooking and traditionally served in earthen cups - chilled.
Serves 8
Ingredients Required:
Whole Milk - 4 cups
Basmati Rice - 1/4 cup, rinsed and soaked for 10 minutes
Sugar - 1/4 cup
Mango pulp - 2 cups (blend to a paste)
Cardamon - 1 tsp
Cashews/Almonds - 10
How to make?
- In a heavy bottom pan, add the milk and boil on low to medium heat.
- Grind the soaked rice with a tblsp of water to a coarse paste.
- Once the milk comes to a boil, continue cooking till it reduces in qty for about 20 minutes. Keep stirring as to not to burn the bottom.
- Add the rice paste and continue cooking for 10 minutes. The rice would get cooked and the mixture would thicken.
- Add the mango pulp and keep cooking in low heat. If required use a whisk to make sure that the mango fully blends with the milk.
- Do a taste test, and add the required sugar. The sugar would depend on the sweetness of the mangoes added
- Add the cardamon powder
- Make a paste of the cashews or almonds with a tblsp of water and add this paste to the phirni.
- Cook for a couple of more minutes and transfer to a serving container
- Chill for 4 hours and then serve cold. On cooling the mixture would have thickened to a pudding consistency
Notes:
- You can use fresh mangoes or canned mango pulp. I would recommend using fresh mangoes any day. I ended up using pulp of 4 mangoes, ground to a paste
- Adding sugar is tricky as each mango as a different sweetness level. I ended up adding 1/4 sup of sugar, but please do a taste test after adding the mangoes and add the required sugar as per you liking.
- You can try out other flavorings to the phirni instead of Mango.
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