Phirni is a dessert from North India prepared from ground rice and milk. Firni is a creamy sweet pudding. It is garnished with saffron almonds other nuts. On festive occasions like Eid, apart from seviyan kheer and rice kheer phirni too is served as one of the desserts.
Phirni and kheer are different
In phirni ground rice is used
Use any rice
But of light variety
In kheer whole rice is used. So it takes long to cook
Phirni was traditionally stored in earthen pots so that its moisture is absorbed and it becomes thick and is always served cold. But we can use glass bowls too as we have done here
Wash rice and drain and dry - don't wash too much as we need starch from rice fo be retained as it aids in creaminess.
Soak rice for half an hour. Air dry in colander.
When it begins to dry but is slightly wet , pulse it in a mixer .
You can also crush it with a ladle or in mortar and pestle .
We used the mixer
If using mixer pulse it about four times
But do not make it into flour like consistency. It should be coarse
Remove 3/4th cup milk from total milk. - Adding it prevents clumping of rice.
Mix rice flour and milk.
Mixing rice in cool milk and then adding to hot milk prevents lumps
Boil milk in a heavy bottomed pan .
Keep flame high until 1 boil
Then reduce the flame and bring it to a boil.
After about 20 minutes of boiling the milk add the ground rice and milk mixture and stir immediately to prevent rice from clumping.
When the rice gets cooked add cardamom powder , sugar and saffron
Book until the mixture thickens and the sugar is dissolved.
Switch off the stove and serve the phirni in glass bowls
If using clay bowls use unused bowls.
Wash and soak the in water for 30 minutes.
Dry thoroughly and then serve the phirni in them for setting in the refrigerator.
We served the phirni in glass bowls
We got 6 bowls of firni. We garnished 3 of them with nuts and left 3 plain
This is because in our house some of us like to eat firni plain.
Traditionally firni was served plain
After transferring phirni to bowls refrigerate them for 24 hours
After 24 hours forni is all set and ready to be eaten.
A test of a good phirni is if we turn the bowl upside down a well set phirni will not collapse or spill out .
Our phirni passed this test with flying colours.
The phirni tasted divine
Do try out our other desserts too
1 litre full fat milk
1/3 cup / 70 grams rice
1/2 cup 70 grams sugar
Few strands saffron
Chopped nuts for garnish