Badam Phirni
In this Article
Phirni, a delicious Punjabi dessert, is famous for its taste and thick creamy consistency. It is prepared on festive occasions like Diwali and Karwa Chauth and traditionally served in the clay / earthen pots. This sweet course is made of almond paste and rice paste, which gives it that creamy flavour and thick consistency.
| Serves | Preparation Time | Cooking Time |
| 3 People | 20 – 25 Minutes |
10 – 15 Minutes
|
Ingredients
- 4 tbsp basmati rice
- 3 cups milk
- 10 almonds, blanched
- 1/3 cup sugar
- 1/4 tsp cardamom powder
- 4 – 5 saffron strands, dissolved in milk
- 2 almonds, sliced for garnishing
- 2- 3 pistachios, chopped for garnishing
- 1 tsp raisins, for garnishing
Method
Step 1
Take the blanched almonds in a grinder and grind it to a smooth paste. Keep aside.
Step 2
Rinse basmati rice in water and soak it for half an hour.
Step 3
Transfer the rice after draining the water to a grinder. Grind it to a smooth paste by adding little water. Mix 1/2 cup milk to this paste and keep it aside.
Step 4
Heat the remaining milk in a heavy bottom pan. Bring it to boil over low medium flame.
Step 5
Once the milk starts boiling, add the rice paste into it. Keep stirring continuously and cook on low flame until it gets thick. This may take around 5 – 6 min.
Step 6
Add sugar, cardamom powder and dissolved saffron strands into it. Keep stirring until the sugar dissolves completely.
Step 7
Add the almond paste that was prepared earlier. Mix well until blended. Cook for another 1 – 2 min.
Step 8
Switch off the flame and transfer it to a serving dish.
Step 9
Garnish it with almonds, pistachios and raisins. Let it cool and then replace it in the refrigerator for 1 – 2 hours. Serve chilled.
Nutritional Information
| Calories |
289 K cal
|
| Proteins | 10.1 g |
| Fat | 7.2 g |
| Carbohydrates |
48.4 g
|
| Cholesterol | 20 mg |
| Sodium |
118 mg
|
|
Potassium
|
212 mg
|
