Happy New Year everyone!! Let 2016 be an year of good food, travel and happiness!
First post of the year is a dessert! Phirni is widely known as rice pudding originated from the Middle-East. But the recipe I’m sharing here is based on semolina. I was introduced to Phirni by my mother-in-law. More like payasam but a little different in taste and the preparation, it can be made in no time.
What you need:
- Semolina or Rava- 3/4 cup
- Milk – 1 litre
- White Sugar – 1 cup
- Nestle Condensed milk – 1 tin or 400g
- Cashew – for seasoning
- Ghee – for frying cashew and semolina
- Water – 1 litre
- Heat a few spoons of ghee in a kadai and fry cashews to slight golden brown.
- Keep it aside to use for seasoning later.
- In the same kadai, add few more spoons of ghee and roast semolina for a minute or two in a low flame. Don’t let the semolina turn brown. Keep aside to cool.
- Now place a deep kadai with a thick base on the stove top. Pour one litre of water and one litre of milk and a pinch of salt into it. Bring it rolling boil.
- Add 1 cup of white sugar and keep stirring till sugar dissolves completely.
- Now add 3/4 cup of roasted semolina and keep stirring for 3-4 minutes.
- The semolina should get cooked along with the milk and sugar.
- Check if the raw smell of the semolina has gone. Else let it for a minute or two to cook.
- Add 1 tin of condensed milk and keep stirring.
- Let it boil for another 2 minutes.
- Finally add the fried cashews and mix well. Switch off the flame.
- Don’t add raisins for seasoning as it gives sourness to the dessert.
- Keep the flame in medium once the milk and water comes to boiling point.
- Keep stirring to avoid the milk overflowing from the vessel and also to avoid lumps of semolina.
- One or two drops of rose essence can also be added for an additional flavour.
Phirni can be served hot or cold. Try this simple yet delicious dessert and let me know how you like it in the comments below.