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  • Preeti Shridhar


Phirni is the quintessential dessert of North India. Tastes best when served chilled. It's rich and creamy texture is so delightful. There are several variations of Phirni.

Phirni is traditionally served in individual earthen bowls..


Rice 1/2 cup Milk 1 litre Sugar 1/2 to, 3/4 cup Saffron 2 pinch Cardamom pd 1 tsp Almond flakes 2tbsp Pistachio flakes 1tbsp

Method Wash and soak rice for an hour. Drain it and grind to a coarse pd. Mix it with some warm milk to make a paste. Soak Saffron in 2tbsp warm milk. Bring the milk to boil in a heavy bottom wok or Karahi. Let it simmer for 15 minutes. Add the Saffron to the karahi. Now switch off the gas. Add the rice paste and stir vigorously using a whisk. Once it's mixed homogenously, switch on the gas and keep stirring continuously to avoid sticking to the bottom of the pan. After a few minutes check the rice, if done add sugar and Cardamom pd. Now add Almond flakes. Cook on slow flame, stirring all the time till it thickens. To check if phirni has reached the right consistency, take a small amount on a spoon. After a few seconds, turn it upside down, if it does not drip, then it's ready. Immediately pour it into earthen bowls. Garnish with pistachios. Let it cool, then refrigerate.

Preferably serve the next day. I like to cover each bowl with cling film before putting it in the fridge. [if !supportLineBreakNewLine]


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