Phirni is a creamy dessert (rice pudding) made with Basmati rice, milk and sugar as major components and flavoured with cardamom/ rose water, saffron and garnished nuts.
You can also make Phirni for particular events, festivals Diwali, Eid and Ramadan.
Take a look at this South Indian Paal payasam recipe and recipe on this web site.
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About Phirni
Phirni or firni is launched in India by the Mughals,after that we embraced it as a part of culinary custom in India and there are such a lot of variations,every including distinctive flavours and components to the fundamental recipe. Right here is my model of Phirni that you could simply make at dwelling.
Components
Listed below are the components wanted to make phirni.
- Basmati rice –usually used for flavour,simple cooking nature.
- Milk –I used full fats milk,UHT,however recent milk works effectively too.
- Sugar –White sugar for sweetening
- Rose water –I add this for it is candy perfume.
- Cardamom –For great aroma.
- Pistachios –It seems to be lovely in addition to good texture to the dessert.
- Saffron –I used for garnishing.
Please examine my recipe card beneath for precise measurements.
Step-by-step directions
Let’s examine find out how to make phirni with step-by-step images and directions.
- Wash and soak basmati rice in sizzling water for quarter-hour with ¼ cup water.
- Then take it in a blender with ¼ cup water and grind it to a paste. I floor to a finer than rava/ suji texture.
- Convey 4 cups of milk to boil in a heavy bottomed vessel.
- As soon as it boils,simmer for 10 minutes.
5. After that,add the bottom rice step by step stirring in. It simply will get caught on the backside and excessive possibilities of getting burnt.
6. So preserve mixing all the underside,scraping the underside.
7. As soon as thick add sugar and it’ll loosen the feel moreover. You’ll be able to add extra milk whether it is too thick.
8. Let the sugar soften and mix effectively. Change off the flame.
9. Settle down fully and add rose water,combine effectively.
10. Refrigerate and serve chilled with nuts,saffron topping. I soaked pistachios in heat water for 15 minutes and chopped it for the garnish.
They historically serve phirni in mud pots known as a shakoora. I had some matkas with me through which I served it. This makes the pudding extra thick in texture.
This is the bronze kadai(affiliate hyperlink) I used on this recipe.
Substitutions &Variations
- You can also make this as rose phirni including roohafza or saffron phirni by including saffron whereas simmering the milk.
- Combine fruit puree with chopped fruits topping to cooled phirni to make it flavoured. Mango,lychee,apple,strawberry are some good concepts.
- As an alternative of grinding rice,you can too use rice flour to make this rice pudding.
- It’s also possible to use millets instead of rice. I’ve already shared it as Gulabi kheer.
Storage
You’ll be able to preserve the chilled phirni for couple of days within the fridge. Because it makes use of milk,I might not advocate greater than that.
High Tip
- Add sugar after the rice will get cooked.
- Make sure that to maintain stirring to keep away from lumps within the texture.
- Soaking rice helps in creamy texture in addition to simple cooking.
- Add the flavouring brokers in the direction of the tip. This brings out the most effective flavour.
FAQ
Make sure that to grind the rice clean and thicken the milk earlier than including floor rice.
Rice texture,preparation (cooking course of),flavours,consistency,serving fashion,regional variations. Kheer is generally made with entire rice,whereas phirni is made with floor rice.
Grind with water and make it a liquid as an alternative of thick paste. Additionally as an alternative of grinding to wonderful paste,let it have some texture. Preserve stirring for clean texture,in any other case the milk+rice caught in backside can have an effect on the feel.
Recipe card
Phirni Recipe | Firni Dessert | Indian Rice Pudding
Phirni is a creamy dessert (rice pudding) made with Basmati rice,milk and sugar as major components and flavoured with cardamom/ rose water,saffron and garnished nuts.
Equipments (Amazon Affiliate hyperlinks)
Components
- ¼cupBasmati rice
- 4cupsMilk
- ½cupSugar
- ¼teaspoonRose water
- 1Cardamompowdered
- 2tablespoonPistachios
- 1pinchSaffron
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Directions
Wash and soak basmati rice in sizzling water for quarter-hour with ¼ cup water.
Then grind it to a paste. I floor to a wonderful rava/ suji texture.
Convey 4 cups of milk to boil in a heavy bottomed vessel.
As soon as it boils,simmer for 10 minutes.
After that,add the bottom rice step by step stirring in. It simply will get caught on the backside and excessive possibilities of getting burnt.
So preserve mixing protecting all the underside,scraping the underside.
As soon as thick add sugar and it'll loosen the feel moreover. You'll be able to add extra milk whether it is too thick.
Let the sugar soften and mix effectively. Change off the flame.
Settle down fully and add rose water or cardamom. Combine effectively.
Refrigerate and serve chilled with nuts,saffron topping. I soaked pistachios in heat water for 15 minutes and chopped it for the garnish.
Notes
- Add sugar after the rice will get cooked.
- Make sure that to maintain stirring to keep away from lumps within the texture.
- Soaking rice helps in creamy texture in addition to simple cooking.
- Add the flavouring brokers in the direction of the tip. This brings out the most effective flavour.
