Wednesday 25 May 2022
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Phirni

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It is a sweet milky dessert, to be eaten cold, made either with cornflour or 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 and Karwa Chauth.

Ingredients

  1. Saffron (kesar): a few strands
  2. Milk: 1 litre
  3. Basmati rice (soaked): 50 gm
  4. Sugar: 1 cup
  5. Green cardamom powder: ½ tsp
  6. Kewra water: a few drops
  7. Pistachios and almond (chopped)

Method

  1. Bring the milk to a boil in a deep pan.
  2. Lower the heat and let it simmer till it reduces a little. Grind the soaked to a coarse paste.
  3. Mix the paste in the boiling milk. Keep stirring continuously or else it will get lumpy.
  4. Add milk soaked kesar. A little bit of kewra water and cardamom powder (half a spoon).

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Baishali Ghosh
Baishali Ghosh
Commentator and food blogger

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