Creamy Phirni Recipe - North Indian Rice Pudding
It is a lip smacking dessert which is made during the festival of Ramadan. It is a creamy milk and rice dessert which is flavoured with cardamom. Make and serve at your next party and wow your guests.
Phirni is creamy milk based sweet dish popular in North Indian cuisine and even in Pakistani cuisine. The method of preparation of phirni is quite easy and its presentation makes the dish quite palatable. Phirni recipe can be prepared with various common and exotic ingredients.
Rice is ground to a grainy texture and then added to boiling milk to make this creamy phirni. Since the rice is soaked it take just a few minutes for the rice to cook. Addition of rice thickens the milk. You can make phirni ahead of time and keep it refrigerated. Hence it is a great dessert recipe to be served to your guests at a house party or festival gatherings.
Serve Creamy Phirni as a dessert after your scrumptious meal or make it during Ramadan to celebrate the festival.
Serve Creamy Phirni with delicious meal of Aloo Gobi Ki Sabzi, Ajwain Puri and Boondi Raita on a weekend for brunch or a meal.
If you like this recipe, you can also try other Indian sweets such as
0 M
90 M
90 M
4 Servings
Ingredients
- 250 grams Milk , full cream
- 1/2 cup Rice , soaked in water for at least 3 hours
- 2 Cardamom (Elaichi) Pods/Seeds , crushed
- 1 cup Sugar , adjustable
- 2 tablespoons Whole Almonds (Badam) , thinly sliced
How to make Creamy Phirni Recipe - North Indian Rice Pudding
To begin making the Creamy Phirni recipe, drain the soaked rice and add it to a mixer grinder. Grind the rice coarsely in a grinder by adding a little water or milk. The texture should be of fine grains and should not become a paste.
Boil milk in a heavy bottomed pan.Once it starts boiling, add green cardamom into the milk.
Add sugar in the boiling milk and then add rice into it. Stir continuously it for at-least 20 minutes or till the rice gets cooked and the mixture turns slighlty thick.
When it starts getting thick, turn off the heat and let the phirni cool properly.
Pour the creamy phirni in kullads (earthen pots), top with pistachios and cover the pots. Keep it in fridge for 2 to 3 hours. Now take it out, garnish it with sliced almonds or pistachios and serve it chilled.
Serve Creamy Phirni as a dessert after your scrumptious meal or make it during Ramadan to celebrate the festival.
Serve Creamy Phirni with delicious meal of Aloo Gobi Ki Sabzi, Ajwain Puri and Boondi Raita on a weekend for brunch or a meal.
