The vendors here make different types of phirni during this month, including mango phirni and Blackcurrant phirni. But me and and my sister likes the regular white phirni.
Milk – 1 litre
Long grained rice (basmati) – 4 tbsp
Sugar – 6 tbsp (or as per your taste)
Green cardamon powder – 1/2 tsp
Dry fruits and nuts – for garnishing
- Wash and soak rice in enough water for at least 1 hour.
- Drain and powder the rice in a blender. The powder must be coarse and not fine. (Just like we make it for idli)
- Add little water in the rice powder and form a thick paste.
- Boil milk in a heavy bottomed vessel or a non stick kadhai or wok. Stir the milk while boiling so that the layer of cream does not form.
- As the milk come to boil, add the rice paste and stir constantly so that no lumps are formed. If you see any lumps, use a hand blender and dissolve them.
- Cook the milk till the rice tender. It will take around 15 – 18 minutes for the rice to cook.
- The phirni will get thickened as the rice is getting cooked.
- After the rice is cooked, add sugar and cardamom powder and simmer till sugar is dissolved. Check for sweetness and add sugar if you want.
- Turn off the flame and pour phirni in earthen or glass bowls and garnish with sliced or chopped nuts. I used sliced almonds for garnishing. You can use any nuts available with you.
- Now keep the bowls aside for setting the phirni.
- After the phirni has cooled down, put it into the refrigerator for at least an hour.
- Serve chilled.
- Cook the phirni on low to medium flame to prevent the milk from burning and sticking at the bottom.
- Stir frequently. If milk gets stuck on the sides then scratch it and mix.