When was it last that that you cooked for your baby, just for her, all your heart out and she just turned away her face? Not few…huh?? Those low moments make your heart sink. Right?? Such moments are not few in my life too. So I am always in a hunt of fast but tasty yet healthy something for her. Once such is “PHIRNI”.
The day, I made it for the first time, I was a bit apprehensive and anticipating a wrinkled nose. But, to my sheer amazement, Mahi had it, almost a bowlful of it, without a tantrum or fuss. My effort vs. reward was a win-win situation. Effort was less, reward was her cute indulgence. Phirni is not just tasty, being a dessert, but has the goodness of milk and rice goes in which supplements the cereal need. Throw in, dry fruits of their choice and see the Firni vanishing, effortlessly.
Time: 30 mins or even less.
Serves: 5-6 medium sized dessert bowls
Milk – 750 ml
Sugar – 3 Tbsp.
Rice – 50 gms, soaked for 2 hrs.
few strands of saffron – soaked in warm milk (optional)
Cardamom powder – 1 tsp.
Dry fruits – chopped finely ( I used a coarse powder of kaju, badam and apricots for Mahi)
Raisins / kishmish – 1 tbsp.
Make a fine paste of soaked rice after draining the water. To check the texture, when you take a pinchful of rice, you should feel the granules and not a fine powder.
Bring milk to boil and put on low flame for 2-3 mins.
Add the rice paste and keep stirring. At this point, do not leave the milk on itself and keep stirring because rice will stick to the pan before you even notice.
After 5 mins, add sugar and dry fruits and keep stirring.
Add cardamom powder after 5 mins. Switch off the gas and decorate by pouring the saffron soaked milk.
Phirni will not take a min more to be served.
Phirni tends to stick at the bottom of the pan. Don’t forget to stir every now n then.
Unlike traditional kheer, milk need not be boiled too much and reduced to half. The rice paste does the job. So milk retains much of the nutrients.
Serve hot or chilled.