Ground Rice and Coconut Phirni

Name: Ground Rice and Coconut Phirni
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 750 ml full cream milk; 1/4 th cup rich cream milk powder; 1 tbsp malai or fresh cream; 50 gms aromatic short grain rice / Gobindobhog Rice; 1/2 cup white sugar or as needed; 1 pinch salt; 2 pinch Saffron; 1/2 cup coconut grated; 1/4 th tsp cardamom powder; 7-8 almonds slivered; 8-10 cashewnuts chopped finely; 8-10 golden raisins

Kumkum Chatterjee @cook_12055532

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Phirni is a sweet,rich and creamy rice pudding often flavoured with cardamom and saffron and popular in South Asian and Middle Eastern cuisine. This dessert is made using shredded coconut which is cooked along with coarsely ground Gobindo Bhog rice, milk,sugar, pinch of saffron and later garnished with shredded coconut,few saffron threads, slivered almonds, chopped cashewnuts and golden raisins.It is cooked slowly until it reaches a thick and pudding like consistency.Slow cooking is key for the perfect phirni. Malai or fresh cream added makes the dessert all the more richer. This Ground Rice and Coconut Phirni is perfect for serving at parties or special celebrations.Serve it chilled and relish the flavours of a royal creamy dessert.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

6 servings

750 mlfull cream milk
1/4th cup rich cream milk powder
1 tbspmalai or fresh cream
50 gmsaromatic short grain rice / Gobindobhog Rice
1/2 cupwhite sugar or as needed
1 pinchsalt
2 pinchSaffron
1/2 cupcoconut grated
1/4th tsp cardamom powder
7-8almonds slivered
8-10cashewnuts chopped finely
8-10golden raisins

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Steps

30 minutes

1

Soak the rice in water for an hour.After an hour drain water and spread the rice on a plate. Dry it and grind to a coarse powder.Soak the ground rice in 1/2 cup warm milk.Also soak 1 pinch saffron in 2 tbsp warm milk.
2

Heat milk in a non-stick saucepan.Bring the milk to a boil and simmer on low heat till evaporated to half.Add malai. Dilute milk powder with 1/4 th cup warm milk and add it to the boiling milk.Also add shredded coconut,the soaked coarsely ground aromatic Gobindo Bhog rice and soaked saffron.Stir and bring it up to a boil over low heat.Keep whisking for 6-8 minutes more adding sugar and cardamom powder.Whisk till phirni is thick and creamy.
3

Allow the ground rice pudding to cool. Spoon into small bowls or clay pots.Garnish with few saffron strands, chopped nuts for added crunch,raisins and shredded coconut. Refrigerate for 2 hours or till serving and relish the flavours of a royal creamy dessert.