Creamy Fragrant Phirni

Creamy Fragrant Phirni

Creamy Fragrant Phirni

“The Western world calls it rice pudding and we call it ‘phirni’. The Indian version is slow cooked till the milk reduces and the rice thickens to a creamy consistency. When delicately flavoured with saffron and ‘elaichi’, it is indeed a dessert fit for a king! Want to try a short cut? Add some Verka Milk Powder along with Verka Whole Milk. This will result in a rich, thickened milk in a shorter time!”

 

Creamy Fragrant Phirni Ingredients:

  • 3 tbsp basmati rice
  • 500 ml Verka Full Cream Milk plus ¼ cup extra
  • 4 tbsp Verka Milk Powder
  • Sugar to taste (¼ cup or less)
  • A few strands saffron
  • 2 green cardamom, powdered (elaichi)
  • 2 tbsp chopped nuts (almonds or pistachios)

 

Method:

  • Rinse the rice well, then soak in clean water for 1-2 hours.
  • Grind the rice with minimal water till you have a smooth paste.
  • Using a heavy pan, set up the 500 ml Verka Milk to boil.
  • Use half of the extra milk and soak saffron in it. Keep aside.
  • Make a paste of the rice powder, Verka Milk Powder and the remaining extra milk, then return it to the pan. Cook while stirring constantly. This could take 15-20 minutes.
  • Add saffron infused milk and elaichi powder, then mix to disperse evenly.
  • Add sugar, stir and pour into a bowl or smaller individual cups.
  • Refrigerate for 7-8 hours and serve garnished with chopped nuts.

 

Note : Do not grind the rice too fine. The phirni has a lovely texture when the rice is slightly coarse. A heavy pan is essential to prevent scorching of the mixture. Make sure you whisk the rice paste thoroughly into the milk to prevent lump formation. For an authentic flavour, set the cooled phirni in flat, earthen ‘katoris’.