Jun 17, 2011

Milkmaid Phirni

Milkmaid Phirni

Makes : 3 flat earthen bowls / shikoras

Phirni is a popular dessert in North India ( especially in Lucknow ). You can prepare and set it in normal dessert bowls. But traditional method is in earthen bowls.

Cooking time: 35 minutes

You will need

150 ml milk (75 ml milk + 75 water)
2 tablespoon rice flour
2 teaspoon sugar
4 tablespoon milkmaid condensed milk
3 pinches cardamom powder
1 tablespoon pistachio or almond slices (optional)
3 flat earthen bowls / shikoras
1/2 teaspoon saffron ( optional )


Arrange earthen bowls and keep aside.

Boil diluted milk in a thick bowl / vessel.

Add rice flour (2 teaspoon at a time), stirring constantly on a low heat; repeat till all the rice flour has been added. Keep stirring on low heat for 12 - 15 minutes (you can find a reduction in quantity and milk mixture well mixed with rice flour). At this point add 2 teaspoon sugar and stirring constantly for 5 minutes on a low heat. Now the rice mixture is like porridge (very thick in consistency). Switch off the heat. Add 4 tablespoon milkmaid condensed milk and stir well for 3 minutes.

Pour 1 ladle spoon ( 50 - 75 ml ) rice mixture in each earthen bowls. Decorate with almond or pistachio slices and saffron ( optional ) and sprinkle cardamom powder on top. Keep aside to cool and later keep in freezer for 3 hours or until set.

After it is fully set and cold, if you turn it upside down the phirni won’t fall out. That’s is the perfect setting.

1 comment:

Priya said...

Omg, tempting phirni, just drooling over here..