THANDAI PHIRNI

Phirni is an easy traditional Indian rice pudding-like dessert which is prepared with full cream milk, basmati rice and sugar as the main ingredients.

Thandai Phirni is a twist on the traditional Phirni recipe which is a rice pudding and making it very Holi-ish by adding some Thandai Masala Powder to it. Here is how to make Thandai Phirni.
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In this recipe of Phirni, we have given it a twist with the addition of thandai masala that is mixed along with the phirni.

If you like this Thandai Phirni recipe, here are a few more Phirni RecipesBLUEBERRY THANDAI PHIRNI And ROSE PHIRNI / GULAB PHIRNI and

INGREDIENTS:
1 litre Milk, full cream
1/4 cup Rice
1/2 cup Sugar
1 teaspoon Cardamom Powder (Elaichi)
2 tablespoons Thandai Powder
For garnishing
Pistachios, as required
Badam (Almond), as required
Saffron strands, few strands for garnishing
dried rose petals

INSTRUCTIONS:

  1. To begin with, Thandai Phirni, wash and soak the rice for about 1 hour.
  2. Drain and pat dry the rice on an absorbent cloth. Once blend the rice into a coarse phirni powder.
  3. In a heavy-bottomed pan, add the milk and bring it to a boil. Once it begins to boil, turn the heat to low and add the ground rice to milk. You will notice that the milk will get thick after some time.
  4. Keep stirring the milk while it is simmering. Once it starts thickening, add the sugar and cardamom powder.
  5. Add the Thandai powder and keep stirring for another 5 to 10 minutes till the phirni mixture attains its full flavour and has an almost pudding-like consistency.
  6. Turn off the heat and allow it to cool completely. Pour the Thandai Phirni mixture into small earthen pots and refrigerate for 3 to 4 hours.
  7. Garnish Thandai Phirni with chopped pistachios, almonds rose petals and saffron.
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STRAWBERRY SHEERA. 

Sheera or Halwa, you might think that it is not your thing or it is not that cool looking dessert, right?
Well, Strawberry sooji sheera is an attempt to give a modern makeover of the traditional dessert. Traditionally people used to make sheera during spiritual occasion or festival but nowadays they are considered bit old fashioned.

Adding berries is a great way to elevate the nutrition value of this dessert. Berries have the greatest antioxidant content per serving compared to any other food except spices. Which may help us reducing blood cholesterol, good for your skin, protect against cancer and lot more see how.

Make this recipe especially for yourself or for your loved ones.
Bon appetit!

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You can also try my MANGO KESARI (MANGO HALWA)

INGREDIENTS:

1 bowl fresh strawberries
1 cup semolina (Sooji)
3 tbsp ghee
2 cups of milk
Sugar- as needed
1/4 cup chopped almonds
1/4 cup chopped pistachios
1/4 cup chopped cashews
10-12 raisins
1 cup chopped strawberries

INSTRUCTIONS:

  1. Puree fresh strawberries and keep aside.
  2. In a pan, toast semolina (sooji) for 5-10 mins on low flame and keep aside.
  3. Add ghee, toasted semolina in a pan and mix well.
  4. Add milk, mix well and bring to boil.
  5. Add sugar and mix well.
  6. Add strawberry puree, mix well and cook till it leaves the side.
  7. Add chopped almonds, pistachios, cashews, raisins, chopped strawberries and mix well.
  8. Garnish with some more dry fruits, whole fresh strawberries and serve.
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NOTES:

  • You may use frozen strawberries or strawberry compote to this recipe .
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BLUEBERRY THANDAI PHIRNI

Thandai is synonymous to Holi and so instead of making the drink this time, you can surprise your friends and family with this delicious dessert. Here is how to make Blueberry Thandai Phirni.

This Thandai Phirni is a twist on the traditional Phirni recipe which is a rice pudding and making it very Holi-ish by adding some Thandai Masala Powder & crushed blueberry to it.
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INGREDIENTS:
1 tsp Ghee
1 and 1/2 litre Full cream milk
3 tbsp long grain basmati rice
15-20 Saffron Soaked in 2 tbsp milk
3 tbsp Thandai masala powder
1/4 cup Sugar
1/ 2tbsp  crushed blueberries
1/2 tbsp blueberries for decoration

INSTRUCTIONS :

  1. Wash the rice and soak in enough water for 30 minutes.
  2. Drain the water and grind in a blender to make a coarse paste.
  3. Heat ghee in the heavy bottom pan. Add milk.
  4. Once the milk comes to a boil, simmer the heat.
  5. Add ground rice, thandai masala powder and saffron soaked in milk and cook on
  6. low heat till the milk is reduced to half and the phirni has thickened.
  7. Now add crushed blueberries.
  8. Keep in mind that phirni will thicken some more once cooled.
  9. Transfer the phirni in small bowl and chill in the refrigerator.
  10. Garnish with some coloured sugar and blueberries.
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ORANGE BURFI

Life has a taste of orange – Sweet & sour.
If you love oranges & sweets just imagine a combo out of them! Tangy, sweet and full of zest.

Presenting Orange burfi made from my hometown oranges.
About my hometown: My home town is a small city named Bhanpura in Mandsore district. My father has a lot of farms back there which have mango, cheeku ,amla and orange trees. And it is a pleasure receiving delicious farm-fresh fruits every so often.

Orange burfi is very easy to make at home. This is a simple and quick burfi recipe. This sour and sweet burfi will tantalize your taste buds and all age group people will love to eat it and relish the wonderful combination of the sweet and sour taste.
RECIPE ADAPTED: FOOD CONNECTION
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INGREDIENTS:

1&1/4 cup Milk powder
1/2 cup milk
2tbsp ghee
1/4th cup sugar or according to your taste
1/4th cup desiccated coconut
1 cup orange pulp
orange food colour
pistachio flakes

INSTRUCTIONS:

  1. Mix milk powder, milk and ghee in a pan.
  2. Take out the orange pulp from oranges and keep aside.picsart_12-15-074107411126520172726.jpg
  3. Cook milk powder mixture on low flame till all the mixture mix properly.
  4. Add sugar and orange pulp in a pan and cook on high to medium flame.
  5. Add orange food colour
  6. Add desiccated coconut in the mixture and cook till all the mixture comes together.
    In the end, add one tsp ghee and switch off the flame.picsart_12-15-074083821826077513520.jpg
  7. Set in a greased mould or a plate garnish with pistachio flakes. keep aside for one hour in the fridge.picsart_12-15-078176053687094722098.jpg
  8. Demould the orange burfi. cut in square pieces. Orange burfi is ready.

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CREAMY SEETAPHAL PANEER KHEER/ CUSTARD APPLE & COTTAGE CHEESE PUDDING

Creamy Sitaphal Paneer Kheer  | Custard Apple & cottage cheese Pudding

CUSTARD APPLE is one of the most delicious seasonal fruit. You can consume it as a fruit or one can make a delicious dessert out of it. Deseeding it is quite laborious but once the dish is made,  its amazing taste will make you forget the pains you took Today I prepared   ‘CUSTARD APPLE &COTTAGE CHEESE KHEER’.

When Amrita of life shared the Seetaphal kheer recipe on Diwali on Instagram  I bookmarked it. and as soon as the Seetaphal season rolled in, I decided to try it out myself. It turned out to be a really delicious dessert.

I made this kheer from the very famous Ashta city’s Seetaphal my grandmother send to me.

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INGREDIENTS :

1 Litre  milk
1/2 cup raw sugar if desired
1 Cup
1 small cinnamon stick
4,5 green cardamoms
4-5 pieces Almonds and pistachios chopped
Pulp for 4 seetaphal (custard apple)
Approx 1 cup.
1/2 cup.crumbled or grated fresh paneer
2,3 saffron strands.
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INSTRUCTIONS :

  1. First of all, you have to deseed the Custard Apples.
    Take a strainer and open the custard apple.
  2. Remove the flesh gently and keep the Sitaphal shells to be used as bowls.
  3. Once the flesh is on the strainer, with the back of a spoon or a hand beater extract the seeds and pick them out.
  4. Collect the pulp below and spoon out the seeds.
  5. You can blend the pulp to a smooth paste but I let the segments stay as it gives a grainy texture like Kheer instead of Phirni.
  6. Boil the milk and let it simmer.
  7. Add the cardamom powder and cinnamon stick.
  8. Once the milk has reduced almost to half, remove the cinnamon stick.
  9. Add the sugar and little bit of saffron.
  10. let the milk cool down completely. Now mix the seetaphal.pulp in it and add grated paneer too.
  11. Adjust sweetness if required and refrigerate for a while.
  12. Your Creamy Sitaphal Pudding is ready.
  13. Pour it into a bowl and set in the fridge for a couple of hours or pour into the Sitaphal Shells and use as individual bowls.
  14. Garnish the Creamy Sitaphal Pudding | Custard Apple Pudding with slivers of almonds and pistachios.

 

NOTES:

  • Use ripe custard apples as it is easier to deseed them.
  • Use firm sitaphal shell for a bowl.
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ROSE PHIRNI / GULAB PHIRNI

This fragrant Sweet Rose Phirni is sure to melt in your mouth. Top it with crushed pistachios and rose petals for added texture.
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This Phirni or firni is very easy to make and comes out so rich and creamy even with fewer efforts. As rice thickens the kheer you need to stand long stirring to get the creamy consistency.

The key to a good Phirni is to grind the rice well. Phirni and that too Rose Phirni is an ultimate comfort dessert in a bowl. The main star of this dessert is the Rose flavour which is added to the basic Phirni recipe lending it an aromatic fragrance. You too can try this Phirni Recipe to create magic in your kitchen and enjoy a delectable dessert at home. What’s best, it’s not too difficult to make it.

Rose Phirni recipe a creamy dessert made with rice, milk and rose essence.

INGREDIENTS:

3 cups of milk
1 heaped tbsp basmati rice
11/2 tbsp sugar
1/2 tsp rose essence/ rose syrup
2 drops pink food colour
2 tbsp pistachio Nuts

INSTRUCTIONS :

  1. Wash the basmati rice in water and let in remain soaked in water for a few hours.
  2. Now grind the basmati rice in blender/ mixture until it becomes a smooth paste with no crumbles.picsart_10-18-098892431595544938774.jpg
  3. While the rice paste sets aside, simultaneously heat the milk on medium flame until it comes to a boil.
  4. Add 1/2 tsp pink food colour and fresh rose petals to the milk while you are at it.
  5. Now add the rice paste into the boiling milk and keep stirring it until there are no lumps to be seen for approximately 15-20 minutes on medium flame again.picsart_10-18-092509976402702864095.jpg
  6. Next, add the sugar rose syrup/ essence to the pudding and keep stirring until sugar crystals are dissolved completely.
  7. Turn off the flame and let the pudding cool for a few minutes, while ensuring it doesn’t set to the edges of the utensil.
  8. Now serve the Phirni into small serving bowls and let it cool to room temperature. Now refrigerate it so that it sets properly.
  9. Garnish it with crushed pistachio Nuts and dried rose petals and serve chilled.
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