Ready for a creamy rice punch with Phirni!
Its half way through the month of December the festive moods are up and in Munnar its getting pretty cold with misty mornings.This post as usual was to be posted pretty early during the Diwali time but the time and tide for this post is only up now.”Phirni” this North Indian dessert served in earthen pots is best served cold if you are craving for a creamy dessert.The happenings in between my posts were that an article on me was in print in one of the leading Womens magazine of Kerala “Grihalakshmi”(November 1st edition) with some of my recipes..
Its been fun with my classes on Kerala cuisine in full swing …meeting new people and learning a lot more from them from food to lifestyle..and treasuring a bond of friendship. Hanny Abdullah a blogger from Malaysia had booked for my classes and it was fun to have them over.A big thanks to Hanny for writing about me and my classes on her blog..
4 cups of full cream milk
1 cup of sugar powdered
3 tbsp of rice soaked in water for 1 hr , drained & ground into paste
1/2 tsp of cardamom powder
1 tbsp of rosewater
a big pinch of saffron soaked in 2tbsp of warm water.
20 almonds blanched , skinned &silvered
10 pistachios blanched, skinned & silvered
Boil milk in a heavy bottomed pot, add rice paste .Stir constantly with whisk, so that there are no lumps .When it is thick and creamy add the sugar and cardamom powder.Add raisins , rosewater and saffron mixture;mix well.Pour into earthen bowls (shakoras) or silver bowls .serve sprinkled with almonds and pistachios.These are best served cold 🙂