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Phirni (Rice Pudding) Recipe

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This recipe for Phirni (Rice Pudding) is from Shikha's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Basmati Rice 1/4 C
Whole Milk 4 C
Cardamom powder - ¼ tsp
Sugar - 6 tbsp ( Or as per Taste)
Vanilla Essence/Rose syrup - 1 tbsp (Or You can use1 tsp rose water or 2 drops of pure rose essence also or any other Flavour of your Choice) I HAVE USED VANILLA ESSENCE HERE
Almonds - 2 tbsp
Dried rose petals - a few, to garnishing (optional)
Directions:
Directions:

1. Wash the rice in water a couple of times and soak in water for half an hour. Grind rice
to a fairly smooth paste, adding a few tablespoons of milk. Set aside.
2. In a large, thick-bottomed pan, start heating the milk on medium-high heat. When the
milk boils, add the rice paste and reduce heat to medium. Cook the rice, stirring often to
avoid any lumps. In about 10-15 minutes, the rice will be cooked. Cook the pudding further
till it reduces and thickens, maybe 8-10 more minutes.
3. Add sugar and Vanilla/ Rose syrup. Stir well to dissolve the sugar. Taste and add more
sugar or syrup, if needed.
4. Remove from heat and rest for 5 minutes, but not more than that as the pudding will begin
to set as it cools.
5. Transfer Pudding to a serving bowl and cool to room temperature. Refrigerate for a couple
of hours so that phirni sets properly.
6. Serve cold phirni garnished with chopped nuts and dried rose petals.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15-20 Minutes
Personal Notes:
Personal Notes:
To achieve Creamy Texture use either Whole Milk or Condensed Milk.

 

 

 

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