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Ingredients Method Notes

Ingredients
  

Basic Phirni
  • 5 tablespoons Basmati rice
  • 5 cups full cream/fat milk
  • 1 cup sugar you will not be using all of it
For Gulkand flavour
  • 3/4 cup Gulkand
  • 2 teaspoons rose water can add more for intense flavour
  • slivers of almonds and pistachios for garnish
  • some rose petals for garnish
For Sitaphal Phirni
  • 1 +1/2 cup Sitaphal Pulp
  • 1 teaspoon green cardamon powder
  • few strands of Saffron
  • slivered almonds for garnish

Method
 

  1. Wash and soak the rice for an hour.
  2. Drain the soaked rice and grind it in a small jar. The rice has to be ground to a gritty paste, you may add a couple of tablespoons on milk to aid grinding.
  3. Bring the cold milk in a heavy bottomed or non-stick pan.
  4. Mix the rice paste and milk to a smooth mixture.
  5. Place the pan on medium flame, bring the mixture to a boil and continue to cook until the mixture thickens to a cake batter like consistency.
  6. Do not forget to keep the mixture string continuously.
  7. Once the mixture thickens it is time to add the flavourings and sugar.
  8. If making Gulkand Phirni, add the Gulkand, taste the milk+gulkand mix and add sugar as per your palate. Start by adding a couple of tablespoons and increase if needed.
  9. Cook the mixture for a couple of minutes. Add the rose water and turn off the flame.
  10. Keep stirring the mixture until it comes to a room temperature. This will help in preventing a thick layer over the top of the Phirni.
  11. Transfer in individual bowls (earthen preferred) and garnish with rose petals and slivered almonds and pistachios.
  12. Chill in the refrigerator for a good 3-4 hours before serving.

Notes

For the Sitaphal Phirni prepare the basic Phirni ( till step 6). Instead of Gulkand add the Sitaphal puree and sugar as required. Cook the mixture until sugar dissolves. Add cardamom powder and saffron to the warm mixture. Follow the method of setting and serving as prescribed for the Gulkand Phirni. Any  Phirni is best when served chilled.
Mixing the ground rice in cold milk prevents formation of lumps. So always remember to add the rice in cold milk and ten begin cooking the milk.
Sugar in both the Phirni will depend on the sweetness of the additions. So remember to adjust accordingly.