I am not a great fan of sweets, specially the Indian sweets, most of which are way too sweet for my taste. My Husband on the other hand loves sweets .He recently had Kesar Phirni and was raving about it. The little girl shares daddy’s sweet love.
Phirni has been on my to-do list for ages. I found a recipe for ‘Strawberry Phirni’ in Sanjeev Kapoor’s cute booklet ‘Sunday Specials’ . I did not have strawberries at home and so I chose the royal ‘Kesar/Saffrom’ for flavor.
The recipe is very easy and quick (except for the refrigeration time). The only change I would like to make next time is either use a little more rice or use some evaporated milk (milkmaid) while cooking the Phirni. After 5-6 hours of refrigeration the Phirni was still on the ‘runny’ side. I was expecting a pudding like thicker consistency. The taste was fabulous all the same.
I would recommend making it previous night chill and have it next day. Tastes much better.
Here’s the recipe for Kesar Phirni(original recipe: Strawberry Phirni by Sanjeev Kapoor in Sunday Specials )
- Few strands of Kesar/ Saffron
- Clean wash and soak the rice in sufficient water for xbd hour.
- Drain and grind the rice to a coarse paste. Add xbd cup water to the paste.
- Soak Pistachios (and almonds too if using whole) in hot water for 5 mins ; drain, peel and slice finely.
- Warm the Kesar/Saffron strands and lightly crush in a small mortar-pestle.
- Heat the milk and bring it to a boil.
- Stir in the rice paste, lower the heat and cook for 5-6 minutes until the milk thickens, stirring continuously.
- Add the sugar and saffron and continue to cook till the sugar dissolves.
- Remove from heat, cool to room temperature.
- Pour the mixture into earthenware/ ceramic bowls.
- Garnish with Pistachios, Almonds, few strands of Kesar.
- Chill in the refrigerator for a few hours and serve.
definately trying it this weekend. I love phirni, just didnt know how to make it. Thanks for the recipe
I love phirni and anything sweet!
hi,basically i like sweet.I saw this one when i eat this sweet that type eagerness is create.so colorful sweet your providing.
Looks so tempting!
That’s an extremely creamy and yummy kheer…..love the earthen pots…
I am in love with those pots 🙂 Thanks for stopping by
This is similar to the Lebanese muhallabieh which is either thickened with rice flour or cornstarch; love the presentation in all of your photos!
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