It is a sweet milky dessert, to be eaten cold, made either with cornflour or rice flour or sometimes both and usually flavoured with rose water, kesar and/or ground cardamom. The dish is decorated with chopped or ground almonds or pistachio nuts.
Phirni or firni might have originated in ancient Persia or the Middle East. It was probably introduced to India by the Moghuls. It is the sweet dish to be had after a sumptuous biryani meal. In northern India, it is also made during Diwali and Karwa Chauth.
Ingredients
- Saffron (kesar): a few strands
- Milk: 1 litre
- Basmati rice (soaked): 50 gm
- Sugar: 1 cup
- Green cardamom powder: ½ tsp
- Kewra water: a few drops
- Pistachios and almond (chopped)
Method
- Bring the milk to a boil in a deep pan.
- Lower the heat and let it simmer till it reduces a little. Grind the soaked rice to a coarse paste.
- Mix the paste in the boiling milk. Keep stirring continuously or else it will get lumpy.
- Add milk soaked kesar. A little bit of kewra water and cardamom powder (half a spoon).
