Melt-In-Your Mouth Phirni
Almonds: One Cup
Water: Four Cups
Sugar: One Cup
Basmati Rice: 1/4 Cup
Ground Cardamom: 1/3 Teaspoon
Salt: 1/2 Teaspoon
Cashew Nuts: 15 Chopped
Vanilla Essence:3-4 Drops or 2-3 Strands Of Saffron
Strawberries: Use As Garnish
Phirni is one of my favourite Indian desserts of all time. It takes me back to those amazing days in Delhi where they serve this delicious awesomeness in cute little clay plates. I used to hog a dozen of them during my entire stay or all in one go, because you never know!
This is my take on a lactose-free Phirni, with a citric touch (optional) - which is just as delish! If you’re diabetic you can replace sugar with a substitute. Phirni is a great dessert option, especially for festivals - Diwali, Pujas or any other Indian feast you may be planning to host. Garnish it with strawberries so you have that sweet citric element to cut through that creaminess. Alternatively, you can replace the strawberries with raspberries and make it your own citric canvas!
1. Wash the rice and boil it in water over medium heat for 5-6 minutes until the rice is one-quarter done. Drain in a colander.
2. Soak the almonds overnight and peel them.
3. Blend the peeled almonds into a smooth milk with 4 cups of water. Pour through a sieve to cover any large bits or pieces of skin.
4. In a heavy-bottomed saucepan, bring three-quarters of the milk to boil.
5. Add sugar and cook, stirring frequently, over medium-low heat until the milk starts to thicken, for about 15 minutes. Add the cardamom pods and the essence.
6. Drain the rice and grind with the remaining milk.
7. Add the rice paste to the almond milk and continue to cook, stirring constantly. You want to feel the pudding thickening as time goes by.
8. Add the chopped cashews and mix it well.
9. When the rice is cooked and the consistency is thick enough, remove from the heat.
10. Refrigerate, as Phirni is usually served cold. Garnish with chopped strawberries.
Also Read: Make ALMOND MILK at home!- Easy-pheasy!