Diwali 2019: Step-by-step easy Phirni recipe you can make at home

Diwali 2019 is just around corner. festival of lights holds great significance in lives of Indians across nation. Delicious food and Diwali go hand in hand, but why t try something new this Diwali, with one of India’s most popular desserts Phirni. Take a look at super easy recipe of phirni, which you make at home.

Also Read: Coconut Milk Recipes: Make Scrumptious Diwali Feast With Coconut Milk

What is Phirni?

Phirni is an extremely popular cold dessert across India, which originated in Sourn part of nation. Individuals relish this delicious delicacy especially during festivals like Diwali and Eid. It is made up of rice and milk with a good amount of sugar in it. Phirni is easily available in every or restaurant especially in rth and South India.

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Ingredients & tools:

• Basmati Rice-100 grams
• A handful of cashews and almonds (for topping)
• Full tat milk- One litre
• Sugar- 85 grams
• Cardamom powder- One teaspoon
• Terracotta bowls: three to four
• Saffron strands- four to five

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Step-by-step recipe:

1. Before starting recipe, one needs to keep in mind that phirni takes a minimum of 24 hours time to set and it's t an instant dessert. First, you need to properly wash and soak basmati rice with help of a strainer. After straining it, make sure you air dry rice for sometime before going ahead towards next step.
2. After that grind rice in a grinder until y achieve a good texture, which should neir be too grainy r too fine. w transfer powdered rice in a glass bowl and add one cup of cold milk to it. Mix both ingredients well and make sure y don't form any lumps.
3. In a different pan, start boiling remaining milk with one teaspoon of cardamom powder and four to five strands of saffron, by adding saffron richness and flavour of phirni will enhance significantly. Stir continuously until milk reduces a little.
4. terracotta bowls should be immersed in cold water for thirty minutes prior to transferring final phirni mix into m. Thus, immerse m in water and let m sit aside.
5. w add cold milk and rice mix in hot milk saucepan and stir continuously, make sure lumps are re. Stir until phirni thickens to a good consistency. Add sugar and a pinch of salt to create a balance of flavours and put off flame.
6. Pour phirni in soaked and dried terracotta bowls and let it sit in fridge for 24 hours.Once phirnis are set add dry fruits toppings and serve.

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