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Phirni recipe

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Ingredients

Adjust Servings:
3 tbsp basmati rice
1 l full cream milk
1/2 cup sugar
1/4 tsp green cardamom powder
4 strands of saffron
1 tbsp almonds – sliced
1 tbsp pistachios — crushed
2 cup water – to soak rice

Nutritional information

220 kcal
calories
30 g
carbohydrates
9 g
protein
12 g
fat
90 mg
sodium
1 g
fiber

Phirni recipe

Features:
  • Sweet
Cuisine:
  • 45 mins
  • Serves 6
  • Easy

Ingredients

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Phirni is a delicious creamy pudding made with milk, powdered rice, and sugar. Phirni is like rice kheer except for the fact that the kheer is made with whole rice grains. The powdered rice gives a unique flavor and texture to the phirni. Rice phirni tastes best when made with basmati rice. Best dessert even for toddlers, this dessert is most liked by kids too. Loaded with the goodness of dry fruits, milk and cardamom and saffron, this pudding is made during festivals like Diwali and Holi in north India. Also perfect as dessert for an eventful evening or after a sumptuous lunch, phirni tastes best both hot and chilled.

Health Benefits

Phirni is also rich in Vitamin A and calcium. This delightful sweet dish is good for keeping the body and bones strong as it is rich in proteins and calcium. It is helpful with stomach problems as it acts as a stomach coolant.

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How to make Phirni recipe

  • Soak rice in water in a bowl for 15 minutes. Rinse the rice with water till the water is clear.
  • Drain out water completely from the rice. Grind the rice to a coarse powder.
  • Soak saffron strands in 2 tsp milk for 10 minutes.
  • Boil milk in a thick-bottomed pan. Reduce flame, and let it simmer for 5 minutes, stirring in between.
  • Add the rice powder to the milk. Continue cooking on low flame for 10 minutes, stirring in between. Add sugar and stir. Sprinkle cardamom powder and pistachios.
  • Add saffron milk to the pan. Remove from the flame and pour phirni in individual serving bowls. Sprinkle sliced almonds on top of each bowl of phirni.
  • Cool in a refrigerator for 1 hour. Serve chilled.

Trivia

The Persians are credited with introducing phirni in India. Various variations of this dish called ‘Shola’ are cooked in the Middle East, Iran, and Afghanistan. The Mongolians introduced shola to Persia. It is still cooked in Iran and Afghanistan as a part of traditional thanksgiving or pledge.
In China too, a version of phirni is made. It is called “The eight jewel rice pudding”. When rice traveled to Europe from India, it took an important place in their cuisine also. A baked version of rice pudding is present in the European cuisine. In fact, it was a staple part of the diet during the Shakespearean era.

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