Phirni is very popular in North India.You would find people making phirni on any kind of special occasion or on festive season. Phirni is almost equivalent to kheer since the ingredients for both the recipes are the same, the only difference is that phirni is made of ground rice. Traditionally this dish is served in earthen pot since it adds a nice flavour to it. So after you make this recipe let it cool down and pour it in an earthen pot and store it in a fridge. Once they are set and are chilled serve it in earthen bowl or any other bowl.
- Milk – 2 litre
- Cashew Nuts – 1/2 cup
- Almonds – 1/2 cup (sliced or chopped)
- Raisins – 3 tbsp (or as per required)
- Sugar – 1/2 cup
- Cardamom – 2 tsp
- Rice – 100 gms (basmati or regular)
- Rince the rice in a water.
- Soak the rice for about 2 -3 hours before preparing the dish.
- Drain the soaked basmati rice or regular rice and let them dry on their own.
- Grind the rice till it resembles sooji or rava or fine semolina and keep it aside.
- Heat a pan with little ghee in it add almond,cashew and raisins and roast/fry until it turns pink.(do not fry on high flame so that it doesn’t burn)
- Now bring the milk to boil in a heavy bottomed vessel.
- Simmer in a slow flame till it reduced to 3/4 th of its original quantity.
- After the milk has reduced to 3/4th of its original quantity, slowly add the ground rice mixture and cook the rice on a low flame.
- Keep on stirring so that lumps are not formed and the bottom does not burn. (while stirring, scrape the sides in between and add it to the simmering milk)
- When the rice is almost cooked add sugar and cardamom powder and continue to stir till the sugar dissolves and it forms a nice creamy mixture with no lumps. Turn off flame.
- Add roasted Cashew , Almond and Raisins and mix well.(keep some dry fruits separate for garnishing)
- Let it cool.
- Once they cooled down, keep it inside the fridge.
- After you take it outside, if you find your Phirni has turned too thick, you can loosen it by adding some more milk, hence boil some extra milk and keep it inside the fridge.
- Serve it hot or chilled as per individual taste.
- You can add more sugar for a sweeter Phirni.
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