Indian sweets recipes: Phirni
By Nandini Bhushan
Indian sweets or mithai hold a cherished place in the heart of Indian culture. More than just dessert, mithai is a symbol of joy, celebration and tradition. Mithai also carries an emotional value; it is offered in temples as prasad, exchanged as a gesture of goodwill and often prepared at home during festivals like Diwali, Holi and Eid. From spongy Rasgulla to nutty Kaju Barfi, Indian sweet symbolises the diversity of regional ingredients and age-old cooking techniques.
Also try: Indian sweets recipes: Modak
Phirni
Phirni is a traditional creamy North Indian rice pudding infused with cardamom and saffron, usually served chilled in earthen bowls.
Ingredients
(Serving for 4 to 6 persons)
Full cream milk: 1 litre
Basmati rice: ¼ cup
Sugar: ½ cup
Green cardamom powder: ¼ tsp
Saffron: a few strands
Chopped nuts: 2 tsp
Step 1
Wash and soak basmati rice for at least half an hour. Drain and grind it to a coarse paste using a little water or milk.
Step 2
In a thick-bottomed pan, bring the milk to a boil. Lower the flame and simmer it for about 5 to 10 minutes, stirring occasionally.
Step 3
Slowly add the ground rice paste to the simmering milk, stirring continuously to avoid lumps. Let it cook on a low flame, stirring frequently, until the mixture thickens and the rice is cooked. This will take about 15 to 20 minutes.
Step 4
Add sugar, cardamom powder and saffron strands. Stir well and simmer for another 5 minutes. Add rose water and mix well. (Optional, but gives a lovely aroma )
Step 5
Pour the phirni into small clay or ceramic bowls. Garnish with chopped nuts. Let it cool down and serve chilled.
