Phirni is a milk and rice desert having it's origin in Punjab. Usually served in earthen clay bowls phirni is among the must have deserts of the Punjabi cuisine. Learn how to make this mouth-watering and beautiful dish with the help of step by step photos and detailed recipe given below:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Recipe Yield: 3 servings
- Milk - 1 litre
- Rice - 50 gm
- Cardamom (chhoti elaichi) - 1/2 tsp in crushed powder form
- Sugar as per taste
- Saffron Strands (kesar) - as per requirement for garnishing
- Dry fruiys - as per requirement for garnishing
- Almonds (badaam) - finely chopped into small pieces
- Pistachios (pista) - finely chopped into small pieces
- Raisins (kismis)
- Take milk in a deep boiling vessel and keep it to boil. Lower the flame when the milk comes to boil.
- Wash the rice well with plain water and then strain off the excess water.
- Now take the rice in mixer grinder and grind the rice grains to small granular form. (Remember not to over grind the rice and make it powder)
- During this time, the milk will become thick in the consistency. Then add the grinded granular rice to the boiling milk and stir. (The rice will begin to cook quickly because it is being used in small grinded granular form.)
- Lower the flame and allow the phirni to cook. Stir the cooking phirni at regular intervals. After 30 minutes of cooking over low flame the rice will be cooked properly and the milk will become thicker in consistency and will get a creamy texture. (The consistency of the phirni prepared should neither be very thin or flowy, nor very thick).
- Now add sugar as per taste and cardamom powder (chhoti elaichi ka powder) to it. Stir and mix for 1 minute and then turn off the flame.
- The phirni is ready to be served. Serve the phirni in small earthen clay bowls and garnish with saffron strands (hesar) and dry fruits (badaam, pista, kismis).