A famous Indian dessert recipe - "Phirni (Rice Custard)"

Hello readers,

Today I came to share with you a dessert recipe which is famous not only in India but all over the world "Phirni". Despite the dearth of evidence, it is believed that 'phirni' hailed from ancient 'Persia' or ' Middle East' and it's the 'Mughals' who both invented and introduced it to India. It was found that in Persia where phirni is believed to have originated used the creamy rice pudding as the food of "Angels" and was known as " Sheer Birinj". It was first offered to"Prophet Muhammad" when he soared to 7th floor of heaven to meet GOD.

Phirni has many version. In Iran, the rich indulgence is known as 'Fereni' while Egypt and Turkey the sinful delicacy is called 'Muhallabia'. In Europe, the rice pudding was first introduced by the Romans as early as 17th century, who mainly used it to cure stomach ailments and digestion issues. In China the delicacy was called " The Chinese Eight Jewel Rice Pudding" as it was made with eight different kind of exotic fruits and honey. Hope you like the story behind this dish! So let's start making "Phirni".

Ingredients:-

1. Full cream Milk- 500ml.

2. Basmati Rice- 3 tbsp.

3. Green cardamom powder- 1/2 tsp.

4. Sugar- 1cup.

5. Pistachios- 15-20.

6. Almond- 2 tbsp.( Thinly sliced).

Preparation Method:-

Step 1- First take Basmati Rice in a bowl rinse well and soak the rice in 1 cup of water for 1 hour.

Step 2- After 1 hour drain water from soaked rice, now add them to the mixer grinder and grind coarsely by adding little milk into it, the texture should be of fine grains and shouldn't become a paste.

Step 3- Now take a heavy bottomed pan pour milk into the pan and start boiling,once milk will start boiling add cardamom powder into the milk. Add sugar and coarsely pasted rice into it, stir continuously make sure there shouldn't be any lumps. Have to stir continuously at least for 25 minutes or until the rice gets cooked and mixture turns slightly thick.

Step 4- Now add Pistachios and stir continuously for another 5 minutes, turn off the flame and let phirni come to the room temperature.

Step 5- Once phirni will come to the room temperature pour the creamy phirni in the earthen pots, top with sliced almonds and keep the pots in the refrigerator for 2-3 hours.

Step 6- Now serve creamy phirni as a dessert.

image credit: source1, source2

Comments

Last week's top

Mutton Chaap

Hello friends, Today I will share with you "Mutton Chaap" recipe. Those who love biryani is familiar with this name. Chaap is no traditional Bengali cuisin,it is more Mughlai in origin with an undeniable Anglo influence. So let's start! Ingredients:- 1. Mutton- 1kg(Ribs). 2. Yogurt- 200g(homemade) whisked. 3. Cashew nuts- 4tbsp. 4. Milk-1/2+1/2 cup. 5. Rose water- 1-1/2 tsp. 6. Keora water-1 tsp. 7. Meetha attar- 3-4 drops. 8. Mawa(khoya)- 1/2 cup(grated). 9.Roasted gram flour- 2 tbsp. 10. Desi ghee- 10tbsp. 11. Saffron- 10-12 strands. 12. Biryani Masala- 2tbsp. 13. Poppy seeds- 2tbsp. 14. Raw papaya- 3 tbsp(grated). 15. Onion paste- 1cup. 16. Ginger paste- 1-1/2tbsp. 17. Garlic paste- 1-1/2 tbsp. 18. Kashmiri red chili powder- 4tsp. 19. Turmeric powder- 2tsp. 20. Salt- To taste. How to make biryani Masala:- 1. Bay leaf-1(whole). 2. Fennel seeds-1-1/2 tsp. 3. Star Anise- 2(whole). 4. Green cardamom- 10-12 pods. 5. Black Cardamom-2 pods. 6. Cinnamon stick-5(2- inch stic...

Famous Bihari Delicacy Litti Chokha

image: Litti Chokha Hello friends, Today I am here to share with you a healthy and famous delicacy of Bihar "Litti Chokha". Before that would like to share few information related to the dish. Many people believed that during 'Magadh Kingdom' litti was first cooked. It was a staple food of Magadh. Litti rose to eminence during times of 'Tantia Tope' and ' Rani Laxmi Bai'. As litti didn't required much water and also can be bake without using any utensils, that's why it was an important food during war time. It can also stay fresh for 2-3 easily. It doesn't required much oil so it's also healthy for our body. During Mughal emperor many changes happened in this recipe, they usually have shorba with Litti but in Bihar it is serve with 'Chokha'. Hope you like the information. Ingredients:- For the Cover Of Litti- 1. Whole wheat flour- 3cups. 2. Ghee(clarified butter)- 1-1/2 tbsp. 3. Salt- 1/2tsp. 4. Water- As required. For th...

Haleem

Dear friends, Today I am here to share with a famous delicacy of Hyderabad,' Haleem;' Before that, I would like to share with you the story related to the dish. It is believed that haleem is actually an Arabic delicacy. In Hyderabad, this delicacy was introduced by Nizam Mahbub Ali Khan. Later this dish became popular during the seventh Nizam(Mir Osman Ali Khan's) court. Haleem was first known as Harees. Sultan Saif Nawaz Jung Bahadur, an Arab chief, was among the seventh Nizam's palace aristocracy, universalized Haleem in Hyderabad. It is a sort of meat ragout and is cooked especially in Hyderabad during the month of Ramadan. In 1956 Aga Hussain Zabeth(Iranian founder) of Madina Hotel; was formally prefaced Hyderabadi haleem. Madina hotel is one of the earliest restaurants in Hyderabad. Madina hotel was unveiled by Mir Osman Ali Khan in 1956, after the restorat...

Search This Blog