Phirni is a Punjabi dessert that is made with rice and cooked in milk. The main difference between a Kheer and Phirni is that kheer is cooked with whole rice grain, while Phirni is cooked with grounded rice paste. The consistency of phirni is on a creamier side and it is definitely a crowd pleaser in many occasions. Phirni is made with milk and flavored with cardamom and fruit puree or served plain as such. It is usually chilled down in small matki / earthen pots in many parts of North India.
On the occasion of Valentines day, where strawberries are loaded all over the grocery aisles, I opted to make this STRAWBERRY PHIRNI to celebrate the occasion with this classic Indian dessert. The creamy Phirni cooked in milk and flavored with fresh strawberries render a beautiful pinkish tint to the phirni. Try this strawberry Phirni for the valentines day and please your loved ones.
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Ingredients
Instructions
- Soak three tablespoons of basmati rice for one hour. Wash and drain them. Grind to a thin paste with water.
- In a heavy bottomed pan, add 700 ml of milk. Bring it to boil for about 5 mins. Scrape the sides.
- Add the grounded rice paste to the milk and cook them for about 5 - 7 mins until the rice gets cooked and blended with milk.
- Wash and chop the strawberries. Grind them to a puree in a mixer jar.
- Once the phirni is cooked, add three tablespoons of sugar to it. Let the sugar melt and combine with the phirni.
- When the phirni is cooked, add quarter teaspoon of cardamom powder and combine together. Turn off the stove.
- Let the phirni come to room temperature. Add the pureed strawberry and blend them together. Chill and garnish with almonds and fresh strawberries.
Notes
- Phirni can be served as such or flavored with any nuts and fruits. Some common flavors added are strawberry, mango, kesar and pistachios.
- Flavored rice varieties like basmati rice, jasmine rice , jeera rice or gibing hog rice can be used to make this phirni.
- Always add the pureed strawberries once the phirni comes to room temperature to avoid curdling.