Shahi Phirni

Here is another delicacy from the Indian cuisine dessert group. It is very much like the simple kheer prepared with milk and rice. The difference is that here a variety of ingredients along with crushed rice are used. Phirni owes its origin from the Mughal cuisine and is best when served after main meals consisting of rich spicy dishes like biryani, mutton curry or chicken dopiaza. It is actually a soothing dessert that helps keep your stomach calm after a heavy and spicy meal. 

 

 

 

Ingredients:

Directions:

Preparing the basmati rice is the very first as well as delicate task while making Shahi Phirni.

  1. Begin with cleaning, washing, and then soaking the rice in half cup of water for at least 30 minutes.
  2. Now, drain the soaking water and place the rice in the coffee grinder. You can also use mortar and pestle to grind the rice as the prime thing is to grind the rice coarsely. In case you turn it into a smooth paste, the texture of the phirni will be lost.
  3. Slice the pistachio nuts very thinly and then blanch them along with the chopped almonds.
  4. Remove the skin of green cardamom pods and grind them coarsely with the help of mortar and pestle. Keep the coarse spice powder aside for later use.
  5. Separate one tablespoon milk in a bowl and then put the remaining milk in a wide bottomed pan and bring it to a boil.
  6. Now, simmer the milk for some time but there is no need to reduce it. Add the coarse grains of rice and stir well. Cook till the coarse rice grains are rightly tender and remember to stir constantly during the entire cooking time. It will take about 8 to 10 minutes to cook the rice.
  7. Add the saffron threads into the milk kept in the small bowl and let the threads soak for some time.
  8. Once the rice grain is cooked in milk, add ¾ portions of chopped almonds and pistachio nuts along with sugar and then stir thoroughly until the sugar dissolves completely. You can also use powdered sugar (you can use the blender to make sugar powder; else you can use powdered sugar substitute) and then it will be easy to make the sugar dissolve into the mixture of rice and milk. Once done, turn off the heat and then add the saffron milk along with the crushed cardamom.
  9. Pour the phirni into serving bowls and allow cooling at room temperature. It is best to serve chilled, so, keep the serving bowls in the freezer for at least an hour before serving.
  10. Make the final garnishing with some more chopped nuts.

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