Ingredients with Measurements:
- 1 liter full-fat milk
- 1/2 cup basmati rice
- 1/2 cup sugar
- 1/4 cup almonds, blanched and chopped
- 1/4 cup pistachios, chopped
- 1/4 tsp saffron strands
- 1/4 tsp cardamom powder
Special equipment needed:
- Heavy-bottomed pan
- Blender or food processor
- Serving bowls
Step-by-step instructions:
1. Rinse the rice in water and soak it for 30 minutes.
2. Drain the water and grind the rice into a coarse paste using a blender or food processor.
3. In a heavy-bottomed pan, heat the milk on medium heat and bring it to a boil.
4. Add the rice paste to the milk and stir continuously to avoid lumps.
5. Cook the mixture on low heat for 30-40 minutes until it thickens and the rice is cooked.
6. Add sugar, saffron strands, and cardamom powder to the mixture and stir well.
7. Cook for another 5-10 minutes until the sugar dissolves completely.
8. Remove the pan from heat and let it cool down for 5-10 minutes.
9. Add chopped almonds and pistachios to the mixture and mix well.
10. Pour the mixture into serving bowls and garnish with more chopped nuts and saffron strands.
11. Refrigerate for at least 2 hours before serving.
Time:
Preparation time: 40 minutes
Cooking time: 50 minutes
5. Temperature:
Medium heat for boiling milk, low heat for cooking the mixture.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 250 per serving
Fat: 8g
Carbohydrates: 40g
Protein: 7g
Substitutions for ingredients:
- You can use any type of rice instead of basmati rice.
- You can use any type of nuts instead of almonds and pistachios.
- You can use any type of sweetener instead of sugar.
Variations:
- You can add rose water or kewra water for a floral flavor.
- You can add mango pulp or puree for a fruity flavor.
- You can add cocoa powder or chocolate chips for a chocolatey flavor.
Tips and tricks:
- Stir the mixture continuously to avoid lumps.
- Use a heavy-bottomed pan to avoid burning the mixture.
- Soak the rice for at least 30 minutes to make it easier to grind.
- Use full-fat milk for a creamier texture.
Storage instructions:
Store the phirni in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can serve the phirni cold or at room temperature. If you want to serve it warm, microwave it for 30 seconds or heat it on low heat on the stove.
Presentation ideas:
Serve the phirni in small earthen pots or clay bowls for an authentic look.
Garnishes:
Garnish the phirni with chopped nuts, saffron strands, and rose petals.
Pairings:
Serve the phirni with hot jalebis or crispy pakoras for a perfect Indian dessert combo.
Suggested side dishes:
Serve the phirni as a dessert after a traditional Indian meal with dishes like biryani, dal makhani, or butter chicken.
Troubleshooting advice:
- If the phirni is too thick, add more milk to thin it out.
- If the phirni is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to use pasteurized milk and wash your hands and utensils thoroughly before cooking.
Food history:
Phirni is a traditional Indian dessert that originated in the Mughal era. It is made with rice, milk, and sugar and flavored with saffron and cardamom.
Flavor profiles:
Kesar Badam Phirni has a creamy and nutty flavor with hints of saffron and cardamom.
Serving suggestions:
Serve the phirni chilled or at room temperature for the best flavor.
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Region: Indian