PHIRNI, a famous North Indian dessert is usually made with rice soaked & grind to a smooth paste.For a change i tried with rice flour suggested by MB in her cookbook. Its very easy to make and tasted great .Its a very good replacement for Payasam .Usually Phirni looks thick. I made it little thin as per our taste.Please make it as u need.I have updated this recipe as per the suggestions given by an anonymous reader...If u want to make badam phirni, soak few badams in water , blanch & chop them finely. Add the chopped badam at the end after switching off the flame.I used badam just to garnish.
- Milk – 1/2 litre ( around 2 cups )
- Rice flour – 3/4 tbsp
- Sugar – 1/2 cup
- Cardamom powder – 1/4 tsp
- Cashewnuts , pista & badam – Few (finely chopped)
- Rose water or kewara - 1/2 tsp (for additional flavor , i dint use)
- Mix rice flour in 1/2 cup of milk and without forming any lumps.
- Heat rest of the milk in a heavy vessel.
- When it starts to boil ,add the rice flour paste and cook stirring constantly.
- It takes nearly 15-20 minutes to thicken . Keep the flame medium low - high to avoid spilling.Stir now & then..
- When the milk becomes thick add sugar & switch off the flame..
- Stir well till the sugar dissolves completely. Check for sweetness .
- Mix cardamom powder , rose water & chill in refrigerator (* Do not freeze )
- I made it slightly thin..Add milk if u want more diluted.Adjust sugar accordingly.
- Thickening time of milk may vary according to the heat.
- U can add saffron soaked in warm milk instead of cardamom powder & name it as “ kesar phirni “
- We can use fine chiroti rawa for thickening of milk instead of rice flour.