Few things to keep in mind before starting:
- Phirni is an easy & quick classic traditional Kashmiri Mughlai dessert prepared by using milk, soaked ground rice and sugar & is infused with various aromatic essence.
- The ingredients used are similar to the one used for preparing rice kheer but the final taste and texture of phirni is quite different from kheer.
- Phirni is prepared using raw soaked and coarsely ground rice which is then cooked with milk unlike kheer which is prepared by cooking raw soaked whole rice in milk. Also, the texture of phirni is thicker & creamier than that of kheer.
- I have replaced normal rice with samak rice (barnyard millet) in this recipe. You may use normal one too.
- The soaked coarsely ground rice is added to boiling milk. Make sure to use a whisk while adding the ground rice to the milk and keep on stirring continuously to avoid any lumps. Also, keep in mind to add the coarse paste in parts.
- No need to get scared if any lumps develop. Just strain the whole mixture and place it on the flame to cook.
- Many variations are possible in the basic phirni recipe. You can experiment by adding various seasonal fruit pulps like mango, strawberry, apple, orange etc or by adding various essence like rose, kesar, kewra, cardamom powder etc.
- I have used puree of kesari mango variety for this recipe. You may use any variety of your choice.
- Phirni is traditionally served chilled in small shallow earthen bowls which not only look attractive but also absorb some moisture from the dessert making it even more creamier.
- It is served garnished with shredded almonds, pistachio and even rose petals.
Ingredients: (3-4 servings)
- Samak Rice (Barnyard Millet) – 3 tbsp
- Milk – 2 cups
- Desi Khand – 2.5 tbsp (or sugar – 2 tbsp)
- Desi ghee – 1 tsp
- Saffron – a few strands
- Mango puree – 1/2 cup
- Pistachio, almonds – 1 tbsp each (finely sliced)
- Wash & soak the samak rice for at least 30 minutes. After that drain the excess of water and grind the rice to a coarse paste.
- Add ghee to a heavy bottomed vessel. Then add milk to it and let it boil. Switch the flame to low.
- Now add ground rice paste in parts along with a few saffron strands to the boiling milk. Keep on stirring continuously with a whisk to avoid any lumps formation.
- In case any lumps are formed, you may even strain the whole mixture and again place it over low flame to cook.
- Keep on cooking and stirring on low flame till desired consistency is reached.
- Do keep in mind that the phirni thickens even while getting cooled down to room temperature. So cook it accordingly.
- It took me 5 minutes to cook the phirni to desired consistency when cooked on low flame.
- Switch off the flame, add desi khand and sliced dry fruits & let it cool down to room temperature. This makes the basic kesar phirni.
- You may add rose or kewra essence or cardamom powder instead of kesar to vary the flavour.
- In a serving bowl, pour the prepared kesar phirni, over it pour the mango puree and garnish it with finely sliced almonds and pistachio.
- You may add any other seasonal fruit puree like strawberry, apple or orange instead of mango puree to vary the flavours.
- Cover the bowl with a cling film and refrigerate it for 3-4 hours before serving it chilled!
‘Cooking for our loved ones with love!’