PHIRNI RECIPE | CREAMY RICE PUDDING RECIPE

Phirni is an exotic Indian dessert and though  i have heard about his Phirni many times but never tasted this anywhere. Last year while travelling back from India after attending my cousin’s wedding, while waiting in the airport bought a Femina magazine and saw this recipe of phirni there. After that i totally forgot about that and few weeks  back i suddenly came across by this book while cleaning my book shelf and made this Phirni for Krishna thjayani. I wanted to share this phirni recipe during that time but was busy with some other  posts so couldn’t post this recipe of phirni.

This phirni recipe is a must try one and without thinking too much i had 2 full bowl of Phirni and now craving while typing the post too !!

INGREDIENTS: SERVES 4-5

BASMATI RICE	4 TBLSP
LOW FAT MILK	3 CUPS
CONDENSED MILK	1/2 CUP
SAFFRON	FEW STRANDS
ALMONDS | CASHEW	FEW
CARDAMOM POWDER	A PINCH(OPTIONAL)

METHOD:

• Soak the rice in water for 20 minutes. Drain the water and grind this into a fine paste.

• Boil milk in a pan, when it starts boiling add the ground rice paste to this and mix well. Keep the flame low and stir in a low flame to avoid lumps and the to avoid getting burnt.
• When  it starts thickening, after 15 minutes, add saffron strands and cardamom powder.

• Add condensed milk to this and mix well.. the mixture will be semi thick by this time.

• When it is warm, pour them in the serving bowls and garnish with chopped almonds and cashews on the top. Cover this with a cling wrap and refrigerate for 3 to 4 hours.
• If you find sugar is less add 1-2 tblsp of sugar

• Super delicious Phirni is ready for serving. I bet your family members and guests will be totally delighted by this dessert.

Note:

• You can soak and grind few almonds along with rice to make this more richer.
• I used low fat milk but still the texture was so creamy and thick. So no need to use full cream milk.
• You can add rose essence in the last to make it a rose pudding.

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SHANKARPALLI RECIPE | SWEET VERSION

Shankarpalli recipe i tried during Diwali , but due to lot of posts which i posted during diwali time, i couldn’t post this recipe of shankarpalli. So i am posting this finally for Christmas.Though i wanted to bake something couldn’t do , as i was running out of time. I adapted the recipe from here but i followed  my own way of making it. Wish all my readers a Merry Christmas and will see you all soon with interesting recipes.

INGREDIENTS:(yields approx 1 and 1/2 cups)

MAIDA | ALL PURPOSE FLOUR	1 CUP
RAVA | SEMOLINA| SOOJI	1/4 CUP
GHEE(MELTED)|CLARIFIED BUTTER	1/4 CUP
SUGAR	1/4 CUP
OIL	TO DEEP FRY
SALT	A PINCH
WATER	TO KNEAD THE DOUGH

METHOD:

• Powder the sugar in a mixer.
• In a wide bowl add the maida, rava,powdered sugar , ghee and salt. Knead it into a stiff dough . You can add little water while kneading.

• Cover this and keep it aside for 1/2 an hour.
• After 1/2 an hour, take out a small ball of dough and roll it into a thick circle.
• Shankarpallis should be slightly thick.
• Using a pizza cutter or a knife cut it into diamonds.

• Heat oil in a kadai for deep frying.
• Fry these diamonds in a medium low flame till they become golden brown.

• Be careful as they become burnt soon.
• Repeat this for the rest of the dough. Drain the fried one in a kitchen towel and after some time store this in a airtight container.

Note:

1. You can make syrup with sugar and add it to the flour mix instead of adding water.
2. Fry in medium low flame. Be careful while frying as this will get burnt fast.

          

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