Phirni is a sweet dessert made with ground rice, sugar and milk, flavored with cardamom, and garnished with nuts. The Phirni is also topped with condensed milk to add creaminess and flavor to the dessert. It not only improves the moistness but also provides sweet richness to the Phirni. This dessert is usually prepared after or during the Ramadan/Ramzan festival, which is known for fasting. This dish is so easy that it can be prepared at the comfort of your home.
As I was having a chat with my friend who often makes Phirni at home had a different and more fine version of making the Phirni. Her version starts with firstly soaking up the rice for 2 to 3 hours and then lay it on a wet cloth for the water to dry up. Later the rice is beaten in the mixer for few seconds and only collect the semolina kind of texture for the Phirni. And dust of the rice powder, which is not considered for the dessert and is used for other dishes. This process is repeated till she gets all grains of one size. This way the texture of the Phirni comes absolutely right and makes the Phirni more delicious and attain the right kind.
Ingredients:
1. Milk - 2 litres (preferable full cream)
2. Rice - 1 cup (preferable Basmati rice or any flavored rice)
3. Cardamom - 1/2 tsp.
4. Almonds and Pistachios - 1/4 cup
5. Sugar - 1/4 cup
6. Condensed Milk - 100 gram
Cooking Method:
1. First and foremost, clean and soak the rice in water at least for 2 hours. Soak the almonds and pistachios also in water in a separate bowl.
2. After 2 hours drain out all the water and place the rice on a dry cloth for around half an hour so that it gets dry and easier to grind.
3. Once the rice gets dried up make a coarse powder, something like semolina texture.
4. Boil milk in a deep bottomed vessel and add fine cardamom powder. Add the coarse rice powder and keep on stirring not leaving the spatula even for a second otherwise the rice might get burnt quickly at the bottom of the pan. Let the whole process, after the milk starts to boil, start to cook the rice absolutely in low flame.
5. As the rice is getting cooked now at this stage add sugar. Once the rice is completely cooked and the milk is absorbed, add condensed milk, giving it a thorough stir, and switch off the flame.
6. Fill the Phirni in earthen pots once it gets cold. Refrigerate it for at least 4 hours for the Phirni to get set in the containers.
7. Serve chilled Phirni topped with sliced almonds and pistachios. Serve yourself and enjoy the rich taste of the Phirni till your hearts' content. This is something so easy yet so tasty.
Note:
1. For more rich and fine texture, Khoa/dried whole milk can also be added along with condensed milk. Khoa is similar to ricotta cheese, but lower in moisture.
2. Saffron can be added to give a light golden colour to Phirni by immersing it in 2 tbsp of milk and then adding it to the boiling milk. Then this same Phirni will be called Kesar Phirni.
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