Phirni recipe - Punjabi
rice Phirni
Ingredients
·
¼ cup basmati rice
·
1 litre organic milk
·
¾ to 1 cup sugar or as
required
·
18-20 almonds/badam,
blanched, reserve a few for garnishing
·
6-7 cardamoms
·
12-15 strands of kesar or
saffron
Instructions
1.
rinse the rice a couple
of times in water.
2.
drain and let them dry on
their own or wipe the grains dry with a kitchen towel.
3.
take the rice grains in a
dry grinder or coffee grinder.
4.
grind the rice till the
consistency resembles sooji or rava or fine semolina.
5.
you can also soak the
rice in water for 30 mins and then drain and grind to a semi fine powder.
6.
keep the ground rice
aside.
7.
heat milk in a thick
bottomed broad pan or sauce pan or kadai.
8.
when the milk becomes
warm, take 1 tbsp from it in a bowl.
9.
stir the saffron strands
in this warm milk and keep aside.
10.
let the milk reach to a
boil.
11.
then lower the flame and
add the ground rice.
12.
stir and add sugar also.
13.
on a low to medium flame
cook the ground rice in the milk.
14.
do not cover the pan.
15.
keep on stirring at intervals
so that the lumps are not formed.
16.
in a microwave safe bowl
take the almonds and water.
17.
the water should cover
the almonds enough.
18.
microwave the almonds for
2-3 minutes.
19.
when the almonds become
warm, then peel them and slice the almonds.
20.
reserve a few almond
slices for garnish.
21.
also powder the cardamoms
in a mortar-pestle. discard the almond peels.
22.
when the rice is almost
cooked, add the almonds, cardamom powder and saffron dissolved milk.
23.
stir and cook for a
further 5-6 mins or more or till the phirni thickens.
24.
if adding rose water, add
once the phirni is done.
25.
pour the phirni in
serving bowls.
26.
garnish phirni with the
remaining chopped almond slices.
27.
cover the bowls and once
cooled, refrigerate the phirni.
28.
serve phirni once cooled.
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