Kashmiri Kesar Phirni - Sooji Kheer

Name: Kashmiri Kesar Phirni - Sooji Kheer
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 4 cups full fat creamy milk; 2 cups condensed milk; 1 cup milk powder; 6 tbsp sugar; 4 tbsp very thin sooji (chiroti rawa); 2 tsp cardamom powder; 10 strands saffron; 2 tsp poppy seeds to garnish; 4 tbsp mix grated dryfruits; 1 tbsp kismis; As Per Required Water to soak sooji; As Required Rose petals to garnish

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

#KashmiriKesarPhirni #SoojiKheer
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Kashmiri Kesar Phirni is made of sooji instead of rice. Phirni is thicker in consistency than the kheer, as it is served in earthen serving bowls or teracottas. It is best served chilled while kheer can be served warm or chilled.

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

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Ingredients

30 minutes

6 servings

4 cupsfull fat creamy milk
2 cupscondensed milk
1 cupmilk powder
6 tbspsugar
4 tbspvery thin sooji (chiroti rawa)
2 tspcardamom powder
10 strandssaffron
2 tsppoppy seeds to garnish
4 tbspmix grated dryfruits
1 tbspkismis
As Per Required Water to soak sooji
As Required Rose petals to garnish

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Steps

30 minutes

1

In a 2 tsp lukewarm water, soak saffron strands to release their colour. Wash sooji twice in water Soak in water for at least 30 minutes.
2

Heat a pan, and add full-fat milk and milk powder to boil it. Stir constantly. When it starts boiling, add soaked sooji. Stir well continuously.
3

When thickens a little bit, add sugar, saffron water, cardamom powder, and condensed milk. Stir constantly to avoid lumps.
4

When thickens a little more. Turn off the gas. Add dry fruits and kismis. Now pour in bowls (traditionally they use earthen or teracotta bowls) to set phirni.
5

Garnish with slivers of dryfruits and sprinkling poppy seeds along with rose petals. Keep in the fridge to chill.
6

Enjoy chilled Kashmiri Kesar Phirni.

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Manisha Sampat @PURE_VEG_TREASURE

on September 10, 2022 14:14

Kutchh-Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐