Food | Recipes

Kesari Phirni

  • Published:

Cuisine
Sub Continental
Dish
Desserts
Viewer rating
2 Stars

Note: Traditionally, phirni is served in small earthen bowls. If you want to make it richer, add some cream along with the sugar.

Ingredients

  • 1.4 litres whole milk
  • 75g rice flour
  • 100g sugar
  • 3 tbs almonds, chopped and blanched
  • 1 tsp rose water
  • Saffron, a few strands
  • 3 tbs pistachios, slivered and unsalted
  • Edible silver paper (vark)

Preparation

Bring 3/4 of the milk to a boil, reduce heat and let simmer till slightly thickened. Dissolve the rice flour in the remaining milk and stir it into the simmering milk. Stirring continuously, bring the milk back to a boil, then lower heat, stirring occasionally till it reaches a creamy consistency. Add the almonds, rose water and sugar and continue to cook, making sure the sugar dissolves.

Place the saffron strands on a dry griddle, heat slightly and then crush in a mortar pestle.

Add a few drops of milk to it and mix into the phirni. Cool the mixture, stirring occasionally so that a skin does not form on top.

Pour into small, decorative single-serving bowls and place in the fridge till set. Decorate with vark and pistachios

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  • Average reader rating (1 votes) 2 Stars

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