• 2 cups rice flour
  • 2 tbsp. rice
  • 1/2 cup sugar
  • 5 cups whole milk
  • 1/2 tsp. crushed cardamom
  • 1 tbsp. ghee
  • 1/2 tsp. rose water or Kewra Essence
  • Garnish with:
  • 1 tbsp. Chopped Almond
  • 1/2 tbsp. chopped pistachios

METHOD : Heat the Ghee(clarified butter) and fry the rice flour for about 5 minutes. Boil the milk and on a low flame. When the milk thickens add the rice flour and mix well. Add the rice in small quantities to avoid lumps being formed. Add the cardamoms and keep on stirring until the mixture turns thick. Cook the mixture till the rice is completely cooked and the Phirni turns to a smooth paste.Add a little extra warm milk if you feel that the dish is too dry. Add the sugar and mix well. Continue to cook on a low flame for another 5 minutes until the sugar dissolves. Remove from heat and add the rose water or Kewra essence. Mix well. Pour into small individual bowls and chill. Garnish with almonds and pistas (pistachio) just before serving.

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