Sunday, 23 October 2011

Phirni (Rice Pudding)

Since Diwali is just around the corner, I am sharing the recipe for phirni which is a famous Kashmiri dessert. Its available in almost all the Punjabi and Kashmiri restaurants these days. I like to make it the traditional way with a little kewda water.

200 gms basmati rice
1 ltr milk
2 cups Sugar
2 tbspns Kewda water
Chopped almonds
Chopped pistachios

Soak the rice for 2-3 hours. Drain the water and spread it on paper and let it dry overnight. Grind the rice next day, roast the powder in a pan till it turns pink. Add milk and sugar, let it simmer on low flame till the rice is cooked and the pudding becomes thick. Mix kewda water and let it cool. Pour the phirni in small earthen bowls, garnish with almonds and pistachios and refrigerate before serving.

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