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Kashmiri Phirni

by MiaVarghese
written by MiaVarghese
Rice paste, sugar and other ingredients added to boiling milk and cooked till the milk mixture has thickened
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Milk - 250 ml
  • Pistachios(sliced) - 10 g
  • Almonds(blanched and sliced) - 15 g
  • Sugar - 25 g
  • Green cardamom powder(Elakka) - 4 nos
  • Rice(preferably basmati) - 2 tbsp
  • Semolina(Rava) - 2 tbsp
  • Mango and pineapple(puree) - 1 tbsp
  • Saffron(Few threads, Kumkumapoov) -
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Milk - 250 ml
  • Pistachios(sliced) - 10 g
  • Almonds(blanched and sliced) - 15 g
  • Sugar - 25 g
  • Green cardamom powder(Elakka) - 4 nos
  • Rice(preferably basmati) - 2 tbsp
  • Semolina(Rava) - 2 tbsp
  • Mango and pineapple(puree) - 1 tbsp
  • Saffron(Few threads, Kumkumapoov) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing Kashmiri phirni, first soak rice in water for 30 minutes. Grind rice adding little water to a fine paste. Keep this aside.
  2. Boil milk and simmer for a few minutes.
  3. Dissolve the rice paste and semolina in a little hot milk and add this to the simmering milk. Take care that no lumps are formed. Stir continuously in low heat.
  4. Now add sugar and mango - pineapple puree and mix well. Cook for 10-15 minutes till milk has thickened.
  5. Soak saffron in little warm milk and add to the milk mixture. Sprinkle cardamom powder on top.
  6. Transfer the contents into a serving bowl and garnish with almonds and pista.
  7. Kashmiri phirni, a famous sweet dish of Jammu and Kashmir is ready. Serve chilled.
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