To finish this week’s Punjabi dishes, I selected an easy to make and rich and delicious dessert. Topped with almonds and saffron, this rice and milk based dessert is out of the world. When I searched for recipes, I found so many variations. So keeping the basic concept, I just made the recipe according to our taste. This is allowed to set in terracotta bowls in the fridge. To make sure that the top of the phirni doesn’t dry out, it is covered with cling film or foil and then refrigerated.
I felt that it tasted so much better the next day. All the flavours were so pronounced the next day. The first day I felt like tasting payasam. The next day, it was so creamy and rich and my hubby who stays away from this type of desserts also loved it. This is very easy to make. The only technical point is that the milk and rice mixture must be constantly whisked to avoid formation of lumps. Otherwise the recipe is pretty straight.
Rice – 1/4 cup
Milk – 2 1/2 cups / 500 ml
Sugar – 3/4 cup / according to taste
Saffron strands – a few
Cardamom Powder – 1/4 tsp
Almonds For Topping
In a bowl wash and soak rice for 1 hour.
Grind it to a smooth paste adding a little water.
In a pan heat milk.
Add two tablespoons of hot milk in a bowl and add the saffron strands.
Let it soak for 5 minutes.
Now add this saffron milk back to the milk in the pan.
Add the ground rice and heat the milk on medium flame.
Keep on whisking the mixture to avoid lump formation and burning of the milk mixture.
When it starts boiling, reduce flame to low and cook the rice for 4-5 minutes.
Add cardamom powder and sugar.
Cook until sugar dissolves completely.
Cook for 2 more minutes and remove from flame.
Divide it between four terracotta bowls.
Top with slivered almonds and saffron strands.
Cover immediately with foil or cling film.
Allow it to cool.
Refrigerate for minimum 8 hours before serving.