PHIRNI RECIPE – MILK PUDDING USING RICE FLOUR

PHIRNI, a famous North Indian dessert is usually made with rice soaked & grind to a smooth paste. For a change I tried with rice flour suggested by MB in her cookbook. Its very easy to make and tasted great . Its a very good replacement for Payasam.

Usually Phirni looks thick. I made it little thin as per our taste. Please make it as you like. I have updated this recipe as per the suggestions given by an anonymous reader. If you want to make badam phirni, soak few badams in water , blanch & chop them finely. Add the chopped badam at the end after switching off the flame. I used badam just to garnish.

INGREDIENTS :

• Milk – 1/2 litre ( around 2 cups )
• Rice flour – 3/4 tbsp
• Sugar – 1/2 cup
• Cardamom powder – 1/4 tsp
• Cashewnuts , pista & badam – Few (finely chopped)
• Rose water  or kewara - 1/2 tsp (for additional flavor , I dint use)

METHOD :

• Mix rice flour in 1/2 cup of milk and without forming any lumps.
• Heat rest of the milk in a heavy vessel.
• When it starts to boil, add the rice flour paste and cook stirring constantly.
• It takes nearly 15-20 minutes to thicken. Keep the flame medium low - high to avoid spilling. Stir now & then..
• When the milk becomes thick add sugar & switch off the flame..
• Stir well till the sugar dissolves completely. Check for sweetness .
• Mix cardamom powder , rose water & chill in refrigerator (* Do not freeze )

Serve in small cups with fried nuts on top !!
NOTES :

• I made it slightly thin. Add milk if you want more diluted. Adjust sugar accordingly.
• Thickening time of milk may vary according to the heat. 
• U can add saffron soaked in warm milk instead of cardamom powder & name it as “ kesar phirni “. 
• We can use fine chiroti rawa for thickening of milk instead of rice flour.