About

Phirni also called as firni is a classic slow-cooked Indian sweet pudding made with basmati rice, milk, nuts, sugar and scented with cardamom powder or saffron or rose water. It is a must in North India on festive occasions or special celebrations like Diwali as well as for Karwa Chauth Festival.

Video

Steps

    Grinding Rice

  1. Rinse the rice a couple of times in water. Drain the water and let them dry on their own by spreading them on a tray or plate. Or wipe the grains dry with a kitchen towel.
  2. Take the dried rice grains in a dry grinder or coffee grinder. Grind the rice till the consistency resembles sooji (rava or fine semolina) or corn meal or couscous .
  3. Alternatively, soak the rice in water for 30 minutes and then drain the water. Dry the rice grains naturally and later grind to a semi fine powder.
  4. Set the ground rice aside.

    5. Blanching Almonds And Pistachios

  5. Take hot boiling water in a small bowl. Add the nuts and cover the bowl.
  6. Blanch for 30 minutes. Drain the water.
  7. When the almonds and pistachios become warm, then peel and later slice or chop them.
  8. Reserve a few almond and pistachio slices for garnish.

    9. Making Phirni

  9. Heat milk in a thick bottomed broad pan or sauce pan or kadai.
  10. When the milk becomes warm, take 1 tablespoon from it in a small bowl.
  11. Stir the saffron strands in this warm milk and keep aside.
  12. Let the milk reach to a boil. Then lower the heat and add the ground rice. Stir and add sugar also.
  13. On a low to medium heat cook the ground rice in the milk. Do not cover the pan.
  14. Keep on stirring at intervals so that the lumps are not formed.
  15. Also powder the cardamoms in a mortar-pestle. Discard the cardamom peels.
  16. When the rice is almost cooked, add the almonds, pistachios, cardamom powder and saffron infused milk.
  17. Stir and cook for a further 5 to 6 minutes or more or till the firni thickens and the rice granules are softened and cooked completely.
  18. Lastly add rose water, once the firni is done.
  19. Pour the phirni in serving bowls. Garnish it with the remaining chopped almond and pistachio slices.
  20. Cover the bowls tightly with lid or secure firmly with aluminium foil. Once cooled at room temperature, refrigerate phirni for about 4 hours or more.
  21. Serve phirni once cooled. Store it in the refrigerator for 2 to 3 days and in the freezer, for about 1 week.

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