Phirniਫ਼ਿਰਨΰ©
Video: Hebbars Kitchen (YouTube)
Phirni is Punjab and the Mughal kitchen's answer to rice pudding -- but where its Bengali cousin payesh uses whole rice grains, phirni is made with coarsely ground rice that dissolves into the milk and sets into a silky, sliceable cream. It is poured into small shikora earthen bowls while still warm and chilled until firm, so each serving comes to the table slightly earthy from the clay, fragrant with cardamom and rose water, scattered with pistachios and rose petals. It is as much at home at an Eid dastarkhwan as at a Diwali table or a Punjabi wedding.
π Make it in Plano
This recipe is the same everywhere β but where you buy the ingredients and eat the dish is local to you.
Finding Desi spots near Planoβ¦
Ingredients
- βͺFull-fat whole milk1 litre
- βͺBasmati rice -- raw, coarsely ground3 tbsp
- βͺSugar4-5 tbsp, to taste
- βͺGreen cardamom (elaichi)4 pods, seeds finely powdered
- βͺRose water (gulab jal)1 tsp
- βͺSaffron (kesar)a generous pinch, soaked in 2 tbsp warm milk
- βͺPistachios (pista)12-15, thinly sliced
- βͺKewra water (pandanus flower water)1/2 tsp, optional
- βͺDried edible rose petals1 tsp for garnish, optional
- Basmati is the correct rice for phirni -- other varieties change both the texture and fragrance significantly. Basmati is now widely stocked at mainstream supermarkets, Indian stores, and most international grocery chains globally.
- Rose water is available at Middle Eastern and South Asian grocery stores, Whole Foods, and specialty food stores in the US. Kewra (pandanus flower) water is sold at South Asian and Middle Eastern grocers; it adds a distinctive floral Mughal note -- skip it if unavailable rather than substitute.
- Traditional shikora earthen bowls lend a subtle earthy note that is part of the dish's identity; find them at Indian grocery stores or online. Regular ramekins, small ceramic bowls, or glass cups work perfectly well as a substitute.
Method
- 1Soak the basmati rice in cold water for 30 minutes. Drain and let dry for 5 minutes. Grind in a dry spice grinder or blender to a coarse, sandy texture -- not fine powder. Soak the ground rice in 1/2 cup of the measured cold milk for 15 minutes.
- 2Pour the remaining milk into a heavy-bottomed pan. Bring to a boil over medium heat, stirring frequently. Reduce to a gentle simmer and cook 12-15 minutes, stirring often, until the milk reduces slightly.
- 3Add the soaked ground rice-milk mixture to the simmering milk in a slow, steady stream, whisking constantly to prevent lumps.
- 4Reduce heat to low. Cook, stirring continuously, for 20-25 minutes. The phirni is ready when it coats the spoon thickly and a line drawn through it holds for a moment before closing.
- 5Add sugar and stir 2 minutes until dissolved. Stir in the saffron-milk, ground cardamom, rose water, and kewra water if using. Taste and adjust sweetness.
- 6Pour into individual serving bowls. Smooth the tops. Let cool 10 minutes, then garnish with sliced pistachios and rose petals.
- 7Refrigerate at least 2 hours until fully set and well chilled. Serve cold.
A Desi.Net original recipe Β· part of our Indian Cuisine library. Confirm details and adjust to taste.