Phirni: A Creamy North Indian Dessert

wellhealthorganic.com Phirni: Phirni, a timeless creamy dessert hailing from North India, is a delicacy slow-cooked to perfection. It’s crafted from a blend of ground rice, sugar, milk, almonds, saffron, and cardamom powder, making it a cherished treat especially during celebratory occasions.

Phirni

• Preparation Time: 5 minutes
• Cooking Time: 25 minutes
• Total Time: 30 minutes
• Cuisine: North Indian, Punjabi
• Course: Desserts, Sweets
• Diet: Gluten-Free, Vegetarian
• Difficulty Level: Easy

Ingredients:

1. ¼ cup basmati rice
2. 1 litre whole milk or organic milk
3. ½ cup sugar or as required
4. 10 to 12 blanched and peeled almonds (reserve a few for garnishing)
5. 10 to 12 blanched and peeled pistachios (reserve a few for garnishing)
6. ½ teaspoon cardamom powder or 6 to 7 green cardamoms, crushed and powdered
7. 12 to 15 saffron strands
8. 2 teaspoons rose water or pandanus water (kewra water)

Also Read: Jaljeera

Instructions:

Grinding the Rice:

1. Rinse the rice thoroughly in water, then allow it to dry naturally or pat it dry with a kitchen towel.
2. Grind the dried rice in a grinder until it reaches a texture similar to semolina or cornmeal. Alternatively, soak the rice for 30 minutes, then drain and dry before grinding to a semi-fine powder. Set aside.

Blanching Almonds and Pistachios:

1. Place the almonds and pistachios in a bowl of hot boiling water, covering the bowl.
2. Blanch for 30 minutes, then drain and allow them to cool.
3. Peel and slice or chop the almonds and pistachios, reserving some for garnish.

Making Phirni:

1. Heat the milk in a thick-bottomed pan.
2. When the milk is warm, take a tablespoon and mix the saffron strands in it, setting it aside.
3. Bring the milk to a boil, then reduce the heat and add the ground rice and sugar.
4. Cook the mixture over low to medium heat, stirring occasionally to prevent lumps from forming.
5. Crush the cardamoms and add them to the mixture when the rice is almost cooked.
6. Add the almonds, pistachios, cardamom powder, and saffron-infused milk. Cook for another 5 to 6 minutes until the phirni thickens and the rice is fully cooked.
7. Finally, add rose water once the phirni is done.
8. Pour the phirni into serving bowls and garnish with the reserved almonds and pistachios.
9. Cover the bowls tightly and refrigerate for at least 4 hours before serving.

Storage:

1. Phirni can be stored in the refrigerator for 2 to 3 days and in the freezer for up to 1 week.

Also Read: Solkadhi

Notes:

Ingredient Swaps:

1. Basmati Rice: Any fragrant or regular rice can be substituted.
2. Saffron: Substitute with cardamom powder, rose water, or kewra water.
3. Sugar: Jaggery, palm sugar, or coconut sugar can be used as alternatives.
4. Vegan Version: Cook the ground rice in water, then add sugar and almond milk gradually until desired consistency is reached. Drain excess water from cooked rice before proceeding.
5. Microwave Method for Blanching Almonds: Place almonds and water in a microwave-safe bowl, microwaving for 2-3 minutes. Peel and slice once cooled.