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Lakshmi's Cookbook Videos

Kashmiri Phirni


#tasteofindianstates!

India is a country with so many cultures and cuisines. Don’t you think we need to celebrate this unity in diversity?  So, me and 7 other insta friends have come up with a new series… Taste of Indian States! We pick four states per week and post a dish each from those states… What better way to celebrate the Indian food scene?
Here’s my first official post for the series…this sweet variety is from Kashmir…any guesses? Yes, it is Kashmiri Phirni! This amazing delicacy is sooo easy to make. Phirni is a rice- based kheer. The soaked rice is grinded until fine and becomes the main ingredient of the kheer. Some of the tastiest nuts are grinded into a fine powder and added to the kheer. Can you imagine how tasty and rich the kheer will be! This creamy dessert is perfect for any occasion…Top it with chopped nuts, saffron and enjoy chilled!

Preparation time: 10 to 15 minutes + 1hr for soaking riceCooking time: 20 to 30 minutesCourse: Desserts| Cuisine: Indian

Ingredients:

Milk- 1 litre
Sugar- 1 cup
Rice- ½ cup
Saffron- a pinch
Green cardamom-3 to 4
Almonds and pista- ¼ cup each

Method:

1.      Wash and soak rice in water for an hour.
2.      Dissolve saffron in 2 tblsp of warm milk and keep aside.
3.      Make a fine powder of pista, almonds and cardamom using a mixer grinder. Keep it aside.
4.       Drain the soaked rice and dry it on a kitchen towel.
5.      Grind the rice into a coarse powder using a mixer grinder. Transfer to a bowl and keep aside.
6.      Add ½ cup of milk to the powdered rice and mix well and make a paste.
7.      Boil the remaining milk in a kadai and reduce the flame to low, once the milk starts to bubble.
8.      Add the rice paste, saffron milk and dry fruits powder to the milk. keep stirring frequently, until it starts to thicken.
9.      Now add sugar. Stir well on low flame. Once the sugar has dissolved and the rice is fully cooked, you can switch off the flame.
10.   Let the phirni cool down for some time. Stir it every now and then to prevent a thick layer from forming on the top.
11.   Once the phirni cools down, refrigerate for an hour and serve it chilled.

Notes:

·        This phirni tends to thicken as it cools down. So, decide the consistency of the dish accordingly.

Step by step pictures 
     
 soak rice for an hour

 drain the water completely
dry the rice on a kitchen towel.
 grind almonds, pista and cardamom
into a fine powder
grind the rice into a coarse powder 
add 1/2 cup milk to the rice powder
and mix well into a smooth paste 
 add a pinch of saffron to a tblsp of milk
and keep it aside
boil 1 litre of milk in a kadai. 
when it starts boiling, add the rice paste
next add the saffron milk
mix well 
 add the powdered nuts and mix well
 when it starts to thicken, add sugar
stir on low flame. when rice is fully 
cooked and sugar is dissolved, switch off.
cool it down. refrigerate it and serve it chilled.



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