Angaari Pan Phirni

Name: Angaari Pan Phirni
Cuisine: Indian
Ingredients: 1/4 cup basmati rice; 5-6 betel leaves; 1/4 cup brown sugar; 1 litre milk; 1 Fennel seeds; 1/2 tsp Rose accence; 1 tbsp Desicated coconut; 1 tbsp Trutti frutti; 1 tbsp Khus syrup; 1/2 tsp Kewra water; 2 pc. Cloves; 2-3 cardamom; 2 tsp gulkand; 1 tsp. Colourful fennelseeds; As needed Cherry for garnishing; 1 piece Charcoal; 1 Clay pot for serving

Geeta Godhiwala @cook_11988180

India

#ricecontest
#ebook
#post-30

Geeta Godhiwala @cook_11988180

India

#ricecontest
#ebook
#post-30

Saved

Ingredients

1/4 cupbasmati rice
5-6betel leaves
1/4 cupbrown sugar
1 litremilk
1Fennel seeds
1/2 tspRose accence
1 tbspDesicated coconut
1 tbspTrutti frutti
1 tbspKhus syrup
1/2 tspKewra water
2 pc.Cloves
2-3cardamom
2 tspgulkand
1 tsp.Colourful fennelseeds
As neededCherry for garnishing
1 pieceCharcoal
1Clay pot for serving

Saved

Steps

1

Wash and soak rice 1-2hrs and grind coarsly. Wash Chop betel leaf and churn coursly.
2

Now boil milk in a pan add coursly grinded rice and sugar stir cont. till milk reduce in 1/2quantity. Let it cool on room temp.
3

Add coursly grinded betel leaves. Kewra water khus syrup rose arc desicated coconut trutti frutti crushed fennelseeds gulkand mix well.
4

Transfer in clay pot to set. Garnish with cherry. Now take a betel leaf add desicated coconut trutti frutti slightly sprinkle rose arc. And put charcoal angara with cardamom and cloves.Garnish with trutti frutti charcoal cover the lid for 1min.Take out charcoal n freeze.Delicious innovative Angaari pan Phirni is ready. Serve chilled.