Phirni is a variation of the rice pudding and is very smooth in texture. It is usually served chilled in individual serving bowls garnished with almonds and pistachios.
Ingredients:
2 cups rice flour
1/2 cup half and half
1/4 cup condensed milk
1/2 cup sugar
5 cups whole milk
1 tablespoon almond slivers
1/2 tbsp pistachios, chopped
1/2 tsp crushed cardamom
1 tbsp ghee (clarified butter)
1/2 tsp rose water
Method:
If rice flour is not available, take equal quantity of basmati rice and powder it in the coffee grinder to get a smooth flour-like powder.
Heat the ghee and fry the rice flour for about 5 minutes.
This process reduces some of the rawness of the flour and also lends a good aroma to the dish.
Mix together the half and half and whole milk.
Bring to a boil on a low flame.
When the thickness of the milk increases (after about 5 minutes or so), add the rice flour and mix well.
Add the rice in small quantities to avoid lumps being formed.
Cook the mixture till the rice is completely cooked and the dish reduces to a smooth paste.
Add a little extra warm milk if you feel that the dish is too dry.
Add the sugar and condensed milk and mix well. Continue to cook on a low flame for another 2-3 minutes till all the sugar dissolves.
Add the cardamom just before taking it off the heat and mix well.
Remove from heat and add the rose water.
Mix well.
Pour into small individual bowls and chill. Garnish with almonds and pistas just before serving.
I personally think this dessert is best when served chilled.
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