Phirni, hmm the name itself makes me eat a bowl full of this….its a rich, creamy and luscious dessert, made with milk, sugar and rice. Traditionally, it is served cold in earthen pots, which give this dessert a unique and distinct flavor.
There are lots of variations of phirni like Strawberry phirni, Mango phirni(my favorite), Rose Phirni and list goes on. Basically you can add any seasonal fruits to the basic recipe for a delicious twist. I like to make this dessert and serve with mango pulp on top..ahh!! heaven!! You can mix the pulp with the phirni once it is completely cooled. But I like more this way…:)
- 4 tbsp basmati rice
- 3 1/2 cups of milk (I used 2% milk)
- 6-7 tbsp sugar
- 1/4 tsp cardamom powder
- 1 big pinch of saffron
- sliced pistachios for garnishing
- 1 cup mango pulp
- Wash rice 3-4 times in running tap water, drain and soak the rice in water for 30 minutes to 1 hour.
- Drain all the water away and grind the rice to a very coarse paste (pieces should be visible) using 2 tbsp of milk.
- Dissolve saffron in warm milk and set aside.
- Bring rest of the milk to boil. Add the rice paste, cardamom powder, sugar to the milk and cook on medium heat till the rice is completely done. In between add the saffron milk and keep stirring to avoid burning of milk from the bottom. This whole process will take 20-30 minutes.
- Once done transfer the phirni to a serving dish and cover with plastic wrap directly on top of it to prevent a skin from forming. Refrigerate.
- While serving, add mango puree on top and garnish with sliced pistachios and serve!