We just had been on a vacation to new York. There we went to Chef Vikas Khanna's Michelin starred restaurant "Junoon". The food was so delicious. We loved each & every item that we ordered. We had saffron phirni as dessert there. I never enjoyed phirni before as much as I did here. I thought of giving it a try myself. & wow mine was equally delicious.
Ingredients:
- Rice 1/2 cup soaked in water for 4 hours atleast
- Milk 1 litre
- Saffron strands soaked in 2 tbsp. warm milk
- Sugar 1/4 cup (or as per your taste. This much is good for me)
- Cardamom powder 1 tsp
- Pistachios & almonds chopped
- Drain water from the soaked rice.
- Grind rice into a coarse paste.
- Mix some milk to the rice paste to avoid forming lumps into phirni.
- Keep rest of the milk boiling over medium heat. Once milk is reduced a little, add rice-milk paste & sugar to it. Keep it boiling until it thickens.
- Later add saffron milk, cardamom powder & chopped almonds - pistachios to it.
- Stir well.
- Once the desired consistency is achieved, switch it off.
- Let it cool. Refrigerate it for 4 hours before serving.
- Serve chilled or warm !!
- Garnish with few saffron strands & chopped almonds-pistachios.
- You can add sugar as per your taste.
- Phirni is very thick compared to rice kheer.
- It tends to thicken once it cools down.
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