Phirni additionally referred to as as firni is a basic slow-cooked Indian candy pudding made with basmati rice, milk, nuts, sugar and scented with cardamom powder or saffron or rose water. It’s a should in North India on festive events or particular celebrations like Diwali in addition to for Karwa Chauth Festival. Attempt my basic and conventional Phirni recipe with step-by-step pictures and video. I’m certain it can turn out to be your new favourite Indian candy.
What’s Phirni
Phirni is a thick and creamy pudding made out of floor rice. To make the best and but the very best phirni recipe all you want is rice, milk, sugar, nuts and flavorings of your alternative like saffron or cardamom powder or rose water.
Sluggish cooking is the important thing to make an ideal phirni. The bottom rice granules are slow-cooked in milk to a creamy and thick consistency.
Phirni has a beautiful aroma from the basmati rice and utilizing fragrant substances like saffron, rose water or cardamom powder. Including nuts like almonds or pistachios make it extra wealthy and flavorful.
Firni is historically served in small earthen bowls referred to as shikoras or matka. These earthen bowls take in the additional moisture and liquids and make it extra thicker. In addition they infuse the rice pudding with an earthy aroma. So if you wish to make matka phirni then pour the cooked phirni in matka or shikoras. Cowl with a lid or aluminium foil and refrigerate for few hours.
It’s a a lot beloved North Indian candy pudding moreover Rice Kheer and Vermicelli Kheer.
Distinction between Phirni and Rice Kheer
Whereas on the seems of it, although each phirni and rice kheer look related, they’re truly made in another way. Phirni is made out of floor rice, whereas Rice Kheer is made out of entire rice grains.
A very good high quality basmati rice is the popular rice to make each firni in addition to rice kheer. Whereas making phirni recipe it is very important grind the rice properly.
The addition of saffron strands or rose petals provides a pleasant taste and aroma to the dish. Phirni is at all times eaten chilled whereas rice kheer could be had heat or chilly.
Each phirni and rice kheer are my household favorites and I typically find yourself making these on festive events.
Step-by-Step Information
The way to make Phirni Recipe
1. Rinse ¼ cup basmati rice a few occasions in water.
2. Drain the water very properly and let the rice grains dry on their very own by spreading them on a tray/plate or you’ll be able to even wipe the grains dry with a kitchen towel.
3. When the rice grains are completely dried, add them to a dry grinder, blender or espresso grinder or a mixer-grinder.
4. Grind till the consistency is coarse – resembling sooji (rava or wonderful semolina) or cornmeal or couscous. Put aside. Don’t make a wonderful powder.
5. Warmth 1 litre of entire milk in a saucepan or kadai until it begins to boil.
6. While the milk is heating, take 1 tablespoon of heat milk in a small bowl and blend 12 to fifteen saffron strands in it. Put aside.
Be aware that if you wish to make kesar phirni having extra flavors of saffron then enhance the quantity of kesar to about 25 to 30 saffron strands.
7. When the milk begins boiling, add the bottom rice.
8. Combine and stir properly.
9. Subsequent add ½ cup sugar or as required and stir once more. For an additional sweeter phirni you’ll be able to add about 2/3 to ¾ cup sugar.
10. Cook dinner the bottom rice granules on low warmth. Carry on stirring typically in order that lumps don’t type. Additionally, scrape the perimeters typically and add it to the simmering milk. The milk thickens progressively because the rice granules get cooked.
11. When the rice granules are virtually cooked, add the cardamom powder (6 to 7 inexperienced cardamom crushed and powdered in mortar-pestle) and the saffron infused milk.
12. Add 10 to 12 blanched sliced almonds and blanched 10 to 12 pistachios (chopped or slivered).
For blanching the nuts, soak them in sizzling water for half-hour. Drain the water. Peel and take away the skins and chop or slice them.
You can too add chopped pinenuts or cashews.
13. Cook dinner firni for an extra 5 to six minutes till the rice is totally softened or till you get a creamy pudding-like consistency. I cooked for about 25 minutes on low warmth after I added the bottom rice into the milk. Remember that on cooling it can thicken extra.
14. Lastly add 2 teaspoons of rose water. For those who don’t have rose water then contemplate skipping it. Alternatively, add pandanus water (kewra water).
15. Pour firni in serving bowls. Sprinkle among the blanched sliced almonds and blanched sliced pistachios on the highest.
Be aware to make matka phirni, switch the phirni within the small earthen bowls referred to as as matka or shikora.
16. Cowl the bowls tightly with lids or aluminum foil. Once they turn out to be cool at room temperature, hold them within the fridge for about 4 hours or extra.
17. Phirni is at all times eaten chilly. So you must await some hours to get pleasure from this scrumptious candy pudding. When it’s set and chilled, garnish with some sliced almonds or pistachios or rose petals and serve.
Variations to make Firni
- Recent fruits: Pureed or grated fruits make a beautiful addition to your basic phirni. Add grated apples to make apple phirni. Add mango puree to make a delish Mango Phirni. Fruits like strawberries and lychee additionally make scrumptious variations. One other widespread variation however not fruit based mostly is kesar phirni which has extra flavors of kesar a.ok.a saffron.
- Sweeteners: For a rose scented phirni, add gulkand (rose petals protect) as a substitute of sugar. For a country model, substitute sugar with jaggery or palm sugar. When the rice granules are softened and the phirni has been thickened – set it apart for five minutes. Then add jaggery or palm sugar.
Suggestions
Suggestions + FAQs
Whereas aromatic basmati rice provides a lot when it comes to aroma in a phirni, you’ll be able to simply substitute it with any aromatic rice (non-sticky) or common white rice.
Sure positively. You possibly can skip saffron however you have to so as to add some flavoring substances within the phirni recipe. Select from cardamom powder or rose water or kewra water (pandanus water).
Sure you may try this. As soon as your phirni is cooked set it apart for five minutes. Then add chopped jaggery and blend completely.
To make a vegan phirni recipe, you must cook dinner the bottom rice in water first identical to you’d cook dinner some other rice. Add sugar and blend till dissolved. Then add almond milk in elements, holding on stirring till you get the thick creamy consistency.
For cooking ¼ cup rice, you should use 1.5 cups of water. Drain any water left within the rice grains when they’re cooked and softened.
Phirni is at all times served chilly.
Within the fridge, phirni stays good for two to three days. Within the freezer, for a few week.
Extra Basic Indian Sweets
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By Dassana Amit
Phirni is a basic creamy slow-cooked candy pudding made with floor rice, sugar, milk, almonds, saffron and cardamom powder. It’s a widespread North Indian candy made throughout festive events.
Prep Time 5 minutes
Cook dinner Time 25 minutes
Whole Time 30 minutes
Servings 4
Forestall your display screen from going darkish whereas making the recipe
This Phirni Recipe put up has from the archives (October 2013) has been republished and up to date on 23 August 2021.
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