Phirni is a classic creamy and luscious rice pudding which is originated in India. There are many variations of rice pudding made in Indian subcontinent, as Payasam in Southern part, as kheer in Northern part, as Payesh in Bengal region and One thing which is common in all the variations of these puddings is rice and milk, that’s how India is connected so beautifully, even though we follow different cultures and rituals we’re still connected by a single harmony.
Kheer is the first food given to babies in India by many when they are between six to eight months old, called as Annaprashana a weaning ritual celebrated till today. Where rice pudding is made and the maternal uncle of baby feeds it. Also the kheer is most popular classic Indian dessert which is made on many occasions like festivals, pooja, Havan, House warming etc.,
These days we can get to see many variations of kheer like semiya, sabudhana, chia, makhana etc., Although there might be many but nothing gives that comfort and hearty feeling like an age old classic chawal ki kheer does.
KESAR MEWA PHIRNI / SAFFRON & NUTS RICE PUDDING
Ingredients
- ¼ cup Basmati rice
- 1½ ltrs Whole milk / Full fat milk
- ¾ cup Sugar
- 10 Cashews
- 10 Almonds
- 10 Pistachios
- ¼ tsp Fennel seeds
- 15 strands Saffron
- ¼ tsp Kewra / Edible Rose water
- 1 tsp Ghee
Instructions
Prepping
- Wash and soak the basmati rice for at least an hour and then later strain them in a colander for 5-10 min
- Later spread the rice on a dry kitchen towel for half an hour in a brighter shade.
- In the meantime, dry roast the cashews, almonds, pistachios in a pan on low flame and keep aside.
- Once they've cooled down, grind the dry roasted nuts and fennel seeds to a fine powder and transfer them to a bowl.
- Now check the rice and Once they're slightly dry, grind them to a coarser powder, to a consistency of semolina.
Making the Phirni
- Heat a kadai / Sauce pan and add a tsp of ghee and once it melted, add milk and let it come to rolling boil.
- Now add roasted nuts powder to the blended rice powder, some milk and mix it properly to make sure there are no lumps, and add this mixture to the boiling milk.
- Add the saffron threads to the boiling mixture and cook on a low to medium flame and stirring continuously until the rice is completely cooked.
- Add the sugar and mix well and cook for another 5-10 min on low flame and switch off the stove.
- Add the kewra water and transfer to a container and chill it for 2 hours and serve chilled by adding some chopped pistachios and almonds.
Notes
- You can also add in your favorite fruit purees like mango/strawberry/apple to make various flavored phirni’s.
- Authentically these are served in chilled earthen pots.
