Kuttu Atta Phirni (Buckwheat Flour Pudding)

Name: Kuttu Atta Phirni (Buckwheat Flour Pudding)
Total time: 1200 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 2 cups milk; 3-4 tbsp. Kuttu Atta (Buckwheat Flour), dry roasted; 1/4 cup sugar or to taste; 1/4 tsp. cardamom powder; Pinch saffron soaked in 2-3 tbsp. milk; 2 tbsp. chopped almonds & chopped pistachios; 1 tbsp. raisins; pinch dry rose petals & few saffron strands to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - Phirni is a traditional dessert / pudding that has its origin in the Northern regions of India. It is typically made of ground rice paste in a milk based creamy dessert. Very common and a popular Indian dessert, it is abundantly found in many sweet shops and prepared in many households. It is a must in all festivals, ceremonies, fasting days or any auspicious occasions.

But how about some 'Kuttu Atta Phirni' / 'Buckwheat Flour Pudding' for a change? So substitute the usual rice with Kuttu flour. It is absolutely an easy, quick and a yummy chilled dessert. Moreover, it is diabetic friendly and can be enjoyed guilt free. Kuttu Flour has many health benefits. It is also called Buckwheat Flour and is perfect for diabetics. It is gluten free, is good for the heart, improves digestion, contains good amount of fibre and provides plant based protein.

I sweetened this phirni with sugar and flavored it with saffron and cardamom powder. However, you may use jaggery, brown sugar or date syrup instead, to give a healthy touch. It takes very little time to dish out this pudding and turns out just amazing with just a few ingredients. You can enjoy it as an after meal dessert or with poori / paratha. It's pure divine. Garnish as desired and serve it chilled.

Bethica Das @kitchen_flavours

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Ingredients

15-20 minutes

3-4 servings

2 cupsmilk
3-4 tbsp.Kuttu Atta (Buckwheat Flour), dry roasted
1/4 cupsugar or to taste
1/4 tsp.cardamom powder
Pinchsaffron soaked in 2-3 tbsp. milk
2 tbsp.chopped almonds & chopped pistachios
1 tbsp.raisins
pinchdry rose petals & few saffron strands to garnish

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Steps

15-20 minutes

1

Soak the saffron in 2-3 tbsp. milk for 25-30 minutes.
2

In a saucepan, bring the milk to a boil.
3

Add the dry roasted kuttu atta & simmer on a low flame till it turns slightly thick.
4

Add the saffron milk, sugar,
5

Half of the chopped nuts. and cardamom powder.
6

Mix well & simmer further for 1-2 minutes. Switch off the flame. Bring it to room temperature & refrigerate for an hour. (It will get thicker once it's cool).
7

Serve chilled, garnished with chopped almonds, pistachios, few saffron strands and dry rose petals.