- Preparation time
- 40 mins
- Cooking time
- 30 mins
- 3 people
- Meal course
- Posted by
- Posted on
- April 12, 2017
The Mughal Empire had offered a lot to the Indian subcontinent. Especially the Mughal cuisine teaches us a lot about them.
One of the mouth-watering desserts that anyone can find at the end of a proper Mughal lunch or dinner is Phirni, a wonderful variety of Kheer or Payas made with ground rice combined with milk, cream, sugar, rose essence and saffron.
It is a popular dessert in the region of Punjab in Pakistan as well as India. More or less it’s similar to the payasam which is served at the end of a gala lunch in South India. The only difference is that in the south it’s served hot and in the north, it’s served chill.
After having a Phirni at the nearby Dhaba I wanted to try it at my kitchen and this recipe is the outcome of my Phirni preparation.
- Fruits like Mangoes, Strawberries, Blueberries, and Kiwi can be added to the same recipe for making a fruit Phirni.
- The same can be tried with condensed milk, where the milk needs to be diluted by adding water and sugar is not required.
- Soak the basmati rice in cold water for at least 1 hour. After draining it, grind the rice to a fine paste with 100ml milk and keep the rice paste aside.
- Finely powder the cashew, almonds and cardamom and set aside.
- Soak the saffron in a little milk.
- On medium flame heat a heavy bottomed vessel. Boil the remaining milk and reduce the heat to low once the milk starts bubbling.
- Add the rice paste to the milk and start stirring continuously to avoid lumps.
- Add sugar, powdered cardamom, cashew & almond mix, saffron milk, rose essence and mix it well. Once the mixture starts thickening take it off from the heat.
- Pour into small dessert cups and garnish the dish with cashew, almonds raisins, and rose petals.
- Serve chilled.