The delectable Phirni is a royal cousin of the humble rice pudding and is thought to have originated during the Mughal rule in India. This rich dessert is usually served with a topping of dry fruits, rose petals and chaandi ka warq in earthen bowls known as Shikoras. The creamy Phirni can be prepared easily with broken rice, milk and sugar but if you want to tweak its classic recipe for a unique taste then make it into a caramelicious delight with this twist.
- Ground rice: 30 grams
- Milk: 400 ml
- Sugar: 100-125 g
- Cream: 100 ml
- Chopped dry fruits: 2 tablespoons
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Method Of Preparation
- Take a thick bottom sauce pan and heat the milk and half the cream in it over medium heat.
- Mix the ground rice in this and keep stirring continuously to avoid sticking and formation of lumps. Bring this mix to boil.
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- To make the caramel, pour the sugar and a few teaspoons of water in a pan. Keep the heat to medium. Let the sugar dissolve and the liquid boil. When it starts to turn brown, start swirling the pan for the heat to be distributed evenly.
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- Remove the caramel from heat and pour it slowly over the rice and milk phirni.
- Gently whisk the mixture to avoid formation of clumps.
- Keep mixing until the phirni becomes creamy and smooth.
- Let this cool and then pour it in the bowls or shot glasses. Cool this for 2 to 3 hours in the fridge.
- Take out the cooled phirni and serve with a topping of whipped cream and chopped nuts.