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Thandai Phirni

Thandai Phirni

Thandai Phirni

Thandai Phirni also called Firni, is a fragrant, silky smooth, classic rice pudding dessert made with rice paste, milk, sugar, nuts, spices and served chilled in clay pots topped with slivered dry fruits. It is very similar to rice kheer, but has a different texture and taste. Kheer is made from whole grains of rice while Phirni is made from soaked blended rice.

Thandai Phirni

It is a delicious traditional North Indian Sweet made for festivals and special occasions, especially during Holi. Phirni is a dessert from Punjab & Kashmir in north India. In Kashmir, a meal is not complete without it. In Kashmir, Phirni is made with semolina, but Punjabi Phirni is made only with rice. It is loved by all and is popular throughout south Asia.

Thandai Phirni

Originally, Basmati or aromatic rice was used to give it a flavorful aroma, but it can be made with any rice. To get the best result, slow cook the Phirni on a low flame to give it a perfect texture and refrigerate it overnight in a clay pot for an earthy aroma, as well as soak up extra moisture from the Phirni to make it thicker. Holi is here so we are making this aromatic dessert with thandai masala, the perfect combination of spices and nuts.

Ingredients
• ½ cup Rice (Basmati or Amba Mohar)
• 1-liter Whole Milk + ½ cup Extra
• 1 tbsp Ghee
• 5-6 Threads of Saffron
• ½ Cup Sugar
• 2-3 tbsp Thandai Masala

Method
1. Wash and soak the rice for about 1-2 hrs. Soak the saffron threads in ½ cup milk.
2. Drain the soaked rice and add to blender along with the saffron infused milk. Blend until smooth paste is formed. Keep aside.
Thandai Phirni
3. Heat ghee in a pan/pot, add milk, sugar, and mix with a spatula until sugar dissolves completely.
Thandai Phirni
4. Add thandai masala and mix it well.
5. Stir the milk continuously with a spatula as it boils on medium flame, scraping the edges to prevent it from sticking or burning.
6. Put the flame on simmer. Stir continuously as you gradually add the blended rice mixture into the milk to prevent lumps.
7. Stir the milk mixture until it becomes thick and reduces to half. The mixture should be slightly thicker than kheer. It will be thicker once completely cooled.
Thandai Phirni
8. Pour the mixture into the serving size clay pots or into the cups and store the cups in the refrigerator for about 3-4 hours.
9. Serve chilled and garnished with slivered almonds, pistachios, and rose petals.
Thandai Phirni

Tips
• You can use regular rice instead of basmati or amba mohar.
• In the absence of Thandai masala, add a blend of almond, cashew, and cardamom instead.
• Always use whole milk for best results.

Thandai Phirni

Thandai Phirni
 
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Thandai Phirni also called Firni, is a fragrant, silky smooth, classic rice pudding dessert made with rice paste, milk, sugar, nuts, spices and served chilled in clay pots topped with slivered dry fruits. It is very similar to rice kheer, but has a different texture and taste. Kheer is made from whole grains of rice while Phirni is made from soaked blended rice.
Author: Binjal Pandya
Recipe type: Dessert
Cuisine: Indian
Serves: 4-5
Ingredients
  • ½ cup Rice (Basmati or Amba Mohar)
  • 1-liter Whole Milk + ½ cup Extra
  • 1 tbsp Ghee
  • 5-6 Threads of Saffron
  • ½ Cup Sugar
  • 2-3 tbsp Thandai Masala
Instructions
  1. Wash and soak the rice for about 1-2 hrs. Soak the saffron threads in ½ cup milk.
  2. Drain the soaked rice and add to blender along with the saffron infused milk. Blend until smooth paste is formed. Keep aside.
  3. Heat ghee in a pan/pot, add milk, sugar, and mix with a spatula until sugar dissolves completely.
  4. Add thandai masala and mix it well.
  5. Stir the milk continuously with a spatula as it boils on medium flame, scraping the edges to prevent it from sticking or burning.
  6. Put the flame on simmer. Stir continuously as you gradually add the blended rice mixture into the milk to prevent lumps.
  7. Stir the milk mixture until it becomes thick and reduces to half. The mixture should be slightly thicker than kheer. It will be thicker once completely cooled.
  8. Pour the mixture into the serving size clay pots or into the cups and store the cups in the refrigerator for about 3-4 hours.
  9. Serve chilled and garnished with slivered almonds, pistachios, and rose petals.
Notes
You can use regular rice instead of basmati or amba mohar.
In the absence of Thandai masala, add a blend of almond, cashew, and cardamom instead.
Always use whole milk for best results.
3.5.3251

 

 

Thandai Phirni was last modified: March 14th, 2022 by Binjal's VEG Kitchen

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03/14/2022   Binjal's VEG Kitchen
  Desserts & Sweets     appetizer, dessert, easy, eggless, festive, gluten free, indian, kids friendly, one pot, sweet
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appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

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