Phirni Recipe With Condensed Milk Food
INDIAN CREAMY RICE PUDDING (PHIRNI)
Make and share this Indian Creamy Rice Pudding (Phirni) recipe from Food.com.
Provided by Girl from India
Categories Dessert
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pour the milk into a wide, preferably non-stick pan.
- Add the cardamom pods and bring to a boil without letting the milk spill over.
- Quickly turn heat to medium- the milk should simmer vigourously as possible without boiling over- and cook, stirring now and then, for about 15-20 mins.
- or until the milk has reduced to 750 ml (1 1/4 pints).
- Sprinkle the ground ruce slowly into the pan, stirring as you go.
- Add the sugar as well.
- Stir now and then cooking for 7-8 mins.
- or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end.
- Turn off the heat and pick out the cardamom pods and discard.
- Roast the almonds and pistachios lightly over a cast iron griddle pan.
- Set aside.
- When the pudding has cooled to lukewarm stir in the almonds into it.
- Ladle the pudding into 4-6 small serving cups (the kind used for caramel custard) Sprinkle the top with the pistachios and cover with cling film.
- Refrigerate for 2-3 hours until cold and set.
Nutrition Facts : Calories 344.6, Fat 15.7, SaturatedFat 6.5, Cholesterol 36.2, Sodium 129.3, Carbohydrate 41, Fiber 1.4, Sugar 19.6, Protein 11.8
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