Phirni : Broken Rice Pudding

Food Phirni : Broken Rice Pudding

Phirni is a scrumptious pudding which is a blend of rice and milk with a dash of sugar. It is a tradition that ends the meal with a dessert. We, as food connoisseurs, also crave for something sweet after a heavy meal. The classic sweet milky dessert when served chilled in earthen bowls takes any gourmet on cloud nine. 

Phirni

Phirni is a broken rice pudding that is served cold. Similar to kheer that is made with whole rice and is served both hot and cold. It is scented with cardamom and saffron and garnished with pistachios or other nuts. Milk thickened with rice and delectable fragrant milk and rice-based Indian dessert makes you crave to eat.

 To enhance the flavor condensed milk is flavored with rose water, kewra essence, dry fruits, saffron, pistachios, and cardamom with almonds, cashews, and raisins garnished on top. The soft texture of the delicacy simply melts into the mouth. Traditionally it is served in earthen bowls. These bowls give the essence and smell of the soil which enhances the flavor of phirni.

History Of Phirni

The origin of phirni is still unknown, but it is believed to be originated during the Mughal Empire in India. The Mughal Empire relished the regal milk-based dish and made it popular. In India, phirni has many versions with kheer and payasam being the popular ones. In Iran, the rich indulgence is known as Fereni while in Egypt and Turkey the sinful delicacy is called Muhallabia.

Aam Ki Phirni recipe e1591887709348

In Europe, the rice pudding was first introduced by the Romans as early as the 17th century who mainly used it to cure stomach ailments and digestion issues. They were considered as rice pottages where rice was boiled and mixed with cow’s milk and then sugar to lend it a sweet taste. In China, the delicacy was called “The Chinese eight jewel rice pudding” as it was made with eight different kinds of exotic fruits and honey. Some of the eight fruits used in the glutinous sugary delight are walnuts, almonds, winter melon, lychees, maraschino cherries, and jujubes.

Phirni is a healthy, milk-based dish. Rice gives nutritional value to the dish and nuts are full of vitamins, proteins, and minerals. Phirni is made from simple ingredients and easy to make you can do some variation in your phirni according to your choice and taste preferences. It has thick pouring consistency like custard. Neither too runny nor too thick. 

Read More : Shrikhand : A Delicious Fermented Sweet

As for the summer seasons, it is the perfect chill dessert. There are some variations of phirni in which you can add fruits like, mango, apple, blueberry, strawberry which adds more goodness to your dessert and complement the flavors. In this recipe I have used fresh blueberry you can add dried blueberries but try to use fresh blueberry. 

You can add fresh chopped strawberry also it will give the great taste. Or you can use some other berries of your choice. 

Blueberry Phirni

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Ingredients

  • Rice 1 cup
  • Sugar 1/2 cup
  • Pistachios 2 tbsp
  • Blueberry 1/2 cup
  • Milk 3 cup
  • Saffron 4 strands

Method

  1. Soak the rice for 3 hours in water. Once done, strain the excess the water and add rice in a grinder.
  2. Blend to get a thick paste and keep aside until required next.
  3. Also, soak the saffron stands in warm water and keep aside.
  4. Now, in a pan add milk and bring it to boil for 10 minutes.
  5. Add the rice paste along with strained saffron.
  6. Stir cook until you obtain one string consistency.
  7. Then, add in the sugar and give a boil.
  8. Once the sugar is properly dissolved, remove it from heat.
  9. Allow it to cool down and add the chopped blueberries.
  10. Mix very well and keep in the refrigerator.
  11. Garnish with pistachios and blueberries and serve cold.

 

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Jagriti Shuklahttps://foodhistoria.com
I am Jagriti, the cook and the writer behind this small blog. I have grown up in the kitchen alongside my mum and conversations in my family are always about the next meal. The love for food and cooking is always a passion for me. But my passion allowed me to follow my cooking journey.

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