Phirni is a Punjabi rice sweet pudding that they make in India on festive occasions like Diwali as well as for Karva Chauth festival. I never heard about this Karva Chauth festival until I saw my friend Luckmi post in face book. Oct 8, 2017 is Karva Chauth and couple of days back I remembered her post. I wanted to post something new for this occasion and I pinged her to know about the sweet what they make usually for this festival. She said "that they make phirni and they eat early in the morning". Thank you Luckmi, for letting me know about this delicious dessert. We thoroughly enjoyed the Phirni 😋 . It is traditionally served chill in small mud bowls garnished with nuts. Happy Karva Chauth to people who are celebrating today!
INGREDIENTS:
Basmati rice - 1 cup
Milk - 3 cup (Preferably whole milk)
Condensed milk - 1 tin
Saffron - 12 to 15 strands
Almonds - 2 to 3 tsp blanched
HOW TO MAKE:
Soak basmati rice for an hour. Drain the water and make a semi coarse paste by adding little water. The texture should be grainy. Boil milk and simmer for 10 mins. Take 2 tsp of milk and soak 5 to 6 saffron strands, keep aside. Add grounded rice paste.
Stir continuously to avoid lumps. Let cook for 10 to 15 minutes. Add soaked saffron with milk and mix well. Check the rice whether cooked soft.
Once the rice cooked add sweetened condensed milk and stir well. Cook for 5 more mins or until it thickens. Transfer to small mud bowls or in a regular bowls. Garnish with blanched almonds and saffron. Refrigerate for two hours and serve chilled.
TIPS:
Rose milk essence, mango pulp, strawberry essence can be used for making Rose milk phirni, mango phirni and strawberry phirni.
Semiya / Vermichilli can be used instead rice to make vermichilli phirni.
Cardamom powder can be used for extra flavour.
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