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Monday, March 31, 2008

Kashmir Cuisine - "Phirni"

Regional Cuisines of India, Kashmir Cuisine - "Phirni", Creamy Rice Flour Pudding

This recipe had been posted for a cooking contest, for the community "Indian women in Singapore" - Regional Cuisines of India, Kashmir!!!

Milk - 3 cups
Long Grain Rice (preferably Basmati) - 3 tablespoons
Sugar - 3 tablespoons
Cardamom powder - 1/2 teaspoon
Almonds - few, cut into small pieces
Pistachios - few, cut into small pieces
Cashew nuts - few, cut into small pieces
Saffron - few, soaked in few drops of milk (optional)

Wash rice and soak it in half cup of hot water for about 30-45 minutes. Grind rice with little water, make a fine paste and keep aside.

Pour milk in heavy bottomed pan and bring it to a boil. Allow it to simmer in a low flame. Meanwhile, take few spoons of this hot milk in a bowl, add rice paste and dilute it. Add this to the simmering milk and mix it, stirring continuously. Add sugar and stir well. Cook on low heat until milk is thickened.

Then remove from heat, add saffron and sprinkle cardamom powder on top and mix well. Garnish with sliced almonds, pistachios and cashew nuts and serve chilled.

Cooking time - 30-40 minutes
Serves - 3 persons


Anonymous said...

Good One

LG said...

Nice one Vanisri..Thanks for participating!

Jil Jil said...

ஆஹா அசத்தல்!!!! சமையலில் மட்டுமல்ல அழகுபடுத்துவதிலும் தான்.

Illatharasi said...

வருகைக்கும் கருத்துக்கும் மிக்க நன்றி, ஜில் ஜில்!!!!

Illatharasi said...

Thanks LG and Blogkut....

Neha said...

nice recipe

Sahil said...

@ Illatharasi: If you are a Kashmiri, then u must know the correct ingredients. Rice is not at all included in kahsmiri phirni (may b in other parts of india). It has to be "Sooji", i am not sure what exactly we call it in English (guess semolina). I wld suggest trying sooji instead of rice.