Carrot Semolina Phirni Recipe
A creamy dessert made with grated carrot and semolina topped with slivered almonds.
Carrot Semolina Phirni Recipe is a quintessential dessert that ends the Ramadan meal with a sweet note. It is also prepared during the other important festive occasion like muslim wedding. Most of the Phirni is prepared with rice and milk but we have added a twist by added some grated carrot and cooked in milk. The addition of semolina to the Phirni creates a wonderful creamy texture which will urge you to try more.
Serve the Carrot Semolina Phirni Recipe after a nice meal of dum biryani and gola kabab for your Sunday lunch.
If you are looking for more Phirni Recipe here are some :
10 M
30 M
40 M
4 Servings
Ingredients
- 2 Carrots (Gajjar) , grated
- 500 ml Milk
- 5 tablespoons Sugar
- 1/2 cup Sooji (Semolina/ Rava)
- 1/2 teaspoon Cardamom Powder (Elaichi)
- 10 Whole Almonds (Badam) , blanched, skin peeled and silvered
- 2 tablespoons Ghee
- 5 Saffron strands
How to make Carrot Semolina Phirni Recipe
To begin making the Carrot Semolina Phirni Recipe, we will first saute the grated carrots with a tablespoon of ghee on to a sauce pan. Saute them for just 5 minutes.
Heat milk over sauce pan, add sugar allow it to boil. After it has reached the boiling stage, add the grated carrot, cardamom powder, saffron strands and boil it again for another 10 minutes.
At the end add semolina and stir well so that there are no lumps formed. Once it thickens switch of the heat. Keep it aside.
Heat a small sauce pan, add the remaining ghee, once it starts to melt add the silvered almonds and toast them for 10 seconds and pour it over the phirni and serve.
Serve the Carrot Semolina Phirni Recipe after a nice meal of dum biryani and gola kabab for your Sunday lunch.
