Because we indians like everything sweeter and when it comes to the indian sweets, there’s no end game!Sweet Dishes like Rabri, Phirni, etc. are indeed the most important part our lives. Be it a ras bhara rasgulla or the delectable mishti doi, everything works on every occasion . We are so fascinated with the sweet beginnings and endings that we cannot skip sweets even for a single day.
TIPS TO REMEMBER:
- While making the paste of almonds and rice, make sure that you add a sufficient amount of water and milk to make it smoother. If the paste won’t be smoother then lumps may form and rice won’t get cooked properly and it will ruin the taste of Phirni.
- Make sure you keep mixing thoroughly or else your phirni will get stick to the vessel or may burn.
- You should use a wider vessel.
- Phirni can be served hot as well as cold, it all depends on your preference.
PREPARATION TIME: 10 minutes
COOKING TIME: 30 minutes
- Soak rice for at least 1 hour. Soak almonds for 4-5 hours or overnight.
- Take the soaked almonds and rice and make a fine paste of them by grinding them with water or milk.
- Once a smooth paste is ready, keep it aside.
- Put milk on a gas stove and add cardamom and saffron in it. Let it boil for few minutes.
- When it starts to boil, add sugar to it. Instantly after adding sugar, add the paste of rice and almonds to it and mix thoroughly.
- Cook it on medium flame for 5 minutes.
- Now cook it on slow fire for 15 minutes and mix properly. You can exceed the time if it isn’t getting thicker. The phirni should be thick like the custard.
- Once the right amount of thickness is achieved, remove from fire and add a few drops or 2 tsp of kewra essence or kewra jal.
- Now cool it. It will become thicker as soon as it gets cool.
- You can garnish it with almonds, edible rose petals, cherries or nuts as well. Raisins are also good to go.
- The phirni is ready to serve.