Flavouredgoodness
A typical Kashmiri dessert, which is light and creamy and is a perfect dessert to finish off a scrumptious meal!
Kashmiri Phirni also known as Kong Phirin was originated by Muslims and was prepared on festive occasions. Later it got adapted by other parts of India, where it is made using ground rice and we call it Kheer or Payasam. Kashmiri Phirni, which is prepared by semolini or rice flour is comparatively easy to make as it does’nt require any soaking and grinding of rice.
Another difference between these two is Phirni is thicker in consistency than the kheer, as it is served in earthen serving bowls / teracottas, which absorbs extra moisture from phirni making it thick. It is best served chilled while kheer can be served warm or chill.
So let’s see how we can make it.
Also check out Kerala Paal Payasam Recipe
How to make phirni with step by step photos:
1. Take half the quantity of milk in a bowl and mix well the rice flour. This is to avoid any lump formation while adding rice flour into hot or boiling milk.
2. Boil the remaining milk. And add in the semolina flour milk mixture. Mix and let it boil till its about to thicken.
3. Add the sugar, khoya, saffron and cardamom powder.
4. Cook on a low flame till the sugar dissolves. Check the consistency on the spoon.
5. Serve it in serving earthen bowl and refrigerate it overnight.
6. Garnish with almonds and pistachios.
7. Serve cold
Notes:
1. Another way of adding the semolina is;
Boil the whole milk. Once it comes to boil, lower the flame and start adding the semolina little by little, while stirring the milk continuously.
Kashmiri Phirni
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 4 people
Measurements used:- 1 cup = 250 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml
Ingredients:
1 litre whole milk
5 tbsp semolina
1 cup sugar
100g khoya
a few strands of saffron
1/2 tsp green cardamom powder
few almonds, sliced
few pistachios, sliced for garnishing
5 tbsp semolina
1 cup sugar
100g khoya
a few strands of saffron
1/2 tsp green cardamom powder
few almonds, sliced
few pistachios, sliced for garnishing
Instructions:
1. Take half the quantity of milk in a bowl and mix well the semolina. This is to avoid any lump formation while adding rice flour into hot or boiling milk.
2. Boil the remaining milk. And add in the semolina milk mixture. Mix and let it boil till its about to thicken.
3. Add the sugar, khoya, saffron and cardamom powder.
4. Cook on a low flame till the sugar dissolves. Check the consistency on the spoon.
5. Serve it in serving earthen bowl and refrigerate it overnight.
6. Garnish with almonds and pistachios.
7. Serve cold.
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