Phirni: Eid Special Dessert
Eid Mubarak to all the readers of my blog. Eid has come and gone, and we are settling down to our routine and trust me it is very difficult after being spoiled by the easy going Ramadan timings. Lots happened during Ramadan even if it is considered to be a slow month.
Eid is a special time in Pakistan: “Festive season, Get together with friends , dinner party, dessert which comes to my mind immediately is ‘Phirni’.” After a heavy main course like Biryani or any spicy curries, phirni is something which cools and soothes you.
Phirni is a wonderful, creamy dessert made with ground rice combined with milk, cream, sugar and some saffron strands for flavoring. Phirni is a kind of Rice Pudding, made with coarsely ground rice. It is similar to what we call “kheer” in Pakistan, but unlike Kheer, it does not use whole grains of rice. The dish is decorated with chopped or ground almonds or pistachio nuts. The consistency of this pudding varies from thick,- where one has to really scoop out with a spoon, to creamy- where the dessert will gently coat a spoon.
The history of Phirni goes back a very long way; it seems to have originated in ancient Persia or the Middle East; and to have been introduced to Pakistan and India by the Mughul’s. In Indian and Pakistan, phirni is associated with Muslim festivals (like eid, ramadan etc.)
Traditionally in Pakistan, Phirni is served chilled in earthen pots or small clay plates called tothie’s. Other than just making it look pretty, the clay pot also absorbs some of the liquid giving it a thicker consistency. It tastes better when the flavors are allowed to mature for 6-7 hours or even for a day.
The recipe is a keeper and I really urge you to try this. This Phirni recipe is easy and simple steps with the list of all ingredients needed to prepare it.
Phirni: Rice Pudding with Nuts
Bismillah, let’s get started!
Check it out the Phirni recipe and printable version below.
- 1-1/2 liter whole milk
- 4 tablespoon raw rice
- 4 tablespoon sugar
- 4 tablespoon cold milk
- 2 tablespoon heavy cream optional
- 1/2 teaspoon green cardamon powder
- 1/2 teaspoon rose essense
- 12 almonds chopped
- 2 pistachios chopped
Wash the rich thoroughly and soak in water for 30 minutes to 1 hour. The grains will get longer & white.
Drain the water and spread all the rice in a thin layer on a paper towel.
Set aside till completely dry to touch. The best way would be to leave it overnight.
Grind the dry rice till the rice becomes a fine powder.
Dissolve rice powder in 4 tablespoon cold milk. Stir until well combined. If to thick then add a little more milk to make it thin because if you add the thick paste to hot milk it will become lumpy.
Now pour milk in a large pot and bring to a boil on high flame, then reduce it to low to medium and cook for 20 to 25 minutes.
Add the sugar, green cardamom powder mix well, make sure the sugar dissolves.
Once the sugar dissolves then add the rice paste in the hot milk, keep stirring as it tends to stick to the bottom and burn.Cook it on low to medium heat for 5-7 minutes or until the milk thickened and creamy.
Add rose water and heavy cream. Stir well.
Remove from the fire and dish it out in a clay dish and garnish it with almonds and pistachios.
Let it cool completely and set in a refrigerator for 4 hours or until chilled.
Delicious Phirni is ready to serve.
Recipe NotesServing Suggestions:
Serve as a dessert after any meal.
I have also posted Pineapple Phirni which is another easiest & tastiest version of making phirni. Do check it out as well. It’s finger lickin’ good. You’ll be coming back for more.
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