Phirni is a rice based pudding which is common in North India. It is traditionally prepared by soaking rice in water and grinding it to a coarse texture. This gives the coarseness to the Phirni. But, the kids and I prefer it smooth. So I add rice flour instead of soaking and grinding rice. This also reduces the time to cook and makes the recipe much easier and quicker.
So here goes the ingredients list:
- Milk – ½ litre
- Sugar – 1 cup
- Rice Flour – 2 tbsps.
- Cardamom Powder – a pinch
- Almonds – for garnish
Boil milk. Add sugar and reduce it to 3/4th by simmering for about 10-15 minutes.Add cardamom powder.
Mix the rice flour with a little cold milk and add it to the reduced milk and keep stirring. The milk will thicken as you do this. Once you get a nice creamy texture, take it off the stove and garnish with sliced almonds. Phirni tastes best when chilled.
Note: Cardamom is best used in its powdered form. To powder cardamom, roast it whole on a low flame and grind it in the mixer/blender. If it still stays course, roast the coarse powder again for a few minutes and grind it. This method has always given me very fine powder that lasts for months and retains its flavour (if stored in an airtight box in the refrigerator).
So go ahead, try it out and let me know your feedback.