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

Diwali 2019 is just around the corner. The festival of lights holds great significance in the lives of Indians across the nation. Delicious food and Diwali go hand in hand, but why not try something new this Diwali, with one of India’s most popular desserts Phirni. Take a look at the 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 the Southern part of the 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 other restaurant especially in North and South India.

Also Read: Diwali 2019: Five Easy And Different Dal Dishes To Make At Home

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 the recipe, one needs to keep in mind that phirni takes a minimum of 24 hours time to set and it's not an instant dessert. First, you need to properly wash and soak the basmati rice with the help of a strainer. After straining it, make sure you air dry the rice for sometime before going ahead towards the next step.
2. After that grind the rice in a grinder until they achieve a good texture, which should neither be too grainy nor too fine. Now transfer the powdered rice in a glass bowl and add one cup of cold milk to it. Mix both the ingredients well and make sure they don't form any lumps.
3. In a different pan, start boiling the remaining milk with one teaspoon of cardamom powder and four to five strands of saffron, by adding saffron the richness and flavour of the phirni will enhance significantly. Stir continuously until the milk reduces a little.
4. The terracotta bowls should be immersed in cold water for thirty minutes prior to transferring the final phirni mix into them. Thus, immerse them in water and let them sit aside.
5. Now add the cold milk and rice mix in the hot milk saucepan and stir continuously, make sure no lumps are there. Stir until the phirni thickens to a good consistency. Add sugar and a pinch of salt to create a balance of flavours and put off the flame.
6. Pour the phirni in soaked and dried terracotta bowls and let it sit in the fridge for 24 hours.Once the phirnis are set add dry fruits toppings and serve.

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