Royal Shahi phirni

Name: Royal Shahi phirni
Total time: 1200 s
Yield: 4-5 people
Cuisine: Indian
Ingredients: 1/4 cup Basmati rice; 1 liter Full fat milk; 1 tsp Ghee; 75 gms Unsweetened khoya; 1 cup Sugar; 1 pinch saffron; 1/2 tsp Cardamom powder; 2-3 tbsp Chopped pistachios; 4 tsp Sliced badam/ almonds; 4 tsp Chopped cashew nuts

Jyoti Prakash Assudani @cook_24726422

#dessert
#cooksnapchalleng
#week4
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Shahi phirni is a royal dessert that is served chilled it has the goodness of saffron and nuts it is made with rice and milk and has a rich and creamy texture

#dessert
#cooksnapchalleng
#week4
#cookpad

Shahi phirni is a royal dessert that is served chilled it has the goodness of saffron and nuts it is made with rice and milk and has a rich and creamy texture

Jyoti Prakash Assudani @cook_24726422

#dessert
#cooksnapchalleng
#week4
#cookpad

Shahi phirni is a royal dessert that is served chilled it has the goodness of saffron and nuts it is made with rice and milk and has a rich and creamy texture

#dessert
#cooksnapchalleng
#week4
#cookpad

Shahi phirni is a royal dessert that is served chilled it has the goodness of saffron and nuts it is made with rice and milk and has a rich and creamy texture

Saved

Ingredients

15-20 minutes

4-5 people

1/4 cupBasmati rice
1 literFull fat milk
1 tspGhee
75 gmsUnsweetened khoya
1 cupSugar
1 pinchsaffron
1/2 tspCardamom powder
2-3 tbspChopped pistachios
4 tspSliced badam/ almonds
4 tspChopped cashew nuts

Saved

Steps

15-20 minutes

1

Soak the rice for 30 minutes.
2

Grind it to a coarse mixture.
3

Heat a pan with some ghee, add the cinnamon stick.
4

After a minute add milk and boil it.
5

Add the ground rice mixture and mix well.
6

Once the rice is cooked, add unsweetened khoa and sugar.
7

Add saffron, cardamom powder, pistachios, badam, cashew nuts and mix well.
8

Simmer on low flame for 10 mins.
9

After all the independents combine well pour it into moulds.
10

Let it come to room temperature, place it in the refrigerator for 4-6 hours to set.
11

Serve it chilled.