PHIRNI, a famous North Indian dessert is usually made with rice soaked & grind to a smooth paste. For a change I tried with rice flour suggested by MB in her cookbook. Its very easy to make and tasted great . Its a very good replacement for Payasam.
Usually Phirni looks thick. I made it little thin as per our taste. Please make it as you like. I have updated this recipe as per the suggestions given by an anonymous reader. If you want to make badam phirni, soak few badams in water , blanch & chop them finely. Add the chopped badam at the end after switching off the flame. I used badam just to garnish.
INGREDIENTS :
- Milk – 1/2 litre ( around 2 cups )
- Rice flour – 3/4 tbsp
- Sugar – 1/2 cup
- Cardamom powder – 1/4 tsp
- Cashewnuts , pista & badam – Few (finely chopped)
- Rose water or kewara – 1/2 tsp (for additional flavor , I dint use)
METHOD :
- Mix rice flour in 1/2 cup of milk and without forming any lumps.
- Heat rest of the milk in a heavy vessel.
- When it starts to boil, add the rice flour paste and cook stirring constantly.
- It takes nearly 15-20 minutes to thicken. Keep the flame medium low – high to avoid spilling. Stir now & then..
- When the milk becomes thick add sugar & switch off the flame..
- Stir well till the sugar dissolves completely. Check for sweetness .
- Mix cardamom powder , rose water & chill in refrigerator (* Do not freeze )
Serve in small cups with fried nuts on top !!
NOTES :
- I made it slightly thin. Add milk if you want more diluted. Adjust sugar accordingly.
- Thickening time of milk may vary according to the heat.
- U can add saffron soaked in warm milk instead of cardamom powder & name it as “ kesar phirni “.
- We can use fine chiroti rawa for thickening of milk instead of rice flour.
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