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Traditional Badam Phirni sweetened with Jaggery
Chilled Phirni served in clay bowls is especially made during summers especially on festive occasions like Holi, Eid and Diwali !! But, it is such a crowd pleaser and easy to make that you can make it any time of the year with flavor variations(Aam Phirini/ Mango flavored Phirni) for your parties and get togethers. Be it summers or winters everyone loves to have a chilled bowl of Phirni topped with nuts.
What is Phirni
Phirni is made with coarse rice paste which is cooked in milk and sweetened with sugar and flavored with cardamom powder or rose water. It is one of the dessert that is not too heavy on stomach and is also not too sweet. Many people use rice flour also to make Phirni. But, I think it makes Phirni too paste like and I don’t like that sticky texture. Coarse rice paste adds creaminess and texture to the dessert!! Also, it shortens the cooking time unlike Chawal ki Kheer which takes quite a time to cook to creamy perfection.
Today I bring you my variation of Phirni where I used Jaggery or Gur as sweetener. It give Phirni a hint of caramelized flavor. I have served it to my friends and at parties and has been a huge hit!! I cook Phirni with jaggery especially in winters.
This can be made with castor sugar incase you don’t want to use jaggery.
To add richness I added Almond Flour instead of powdered almonds. It is not only good for baking( like Almond Orange Cake or these Christmas Cookies) but also comes handy whenever I want to add richness to Indian desserts like Instant Almond Rabri or Apple Kheer.
This is a good recipe for those who do not like to use Castor or Synthetic Sugar in their desserts. Though jaggery is also loaded with calories, but it is a better option than castor sugar. Jaggery has it’s own set of health benefits(as per Ayurveda) when consumed in moderation and is rich in iron and other minerals.
How to make Badam Gur Phirni
Soak rice for about 30 mins to 1 hr.
Take 1/4 Cup Almonds and grind to fine powder. You can also use Almond Flour/Meal like I have used here.
I used jaggery powder, you can grate jaggery and use it. If you don’t want to add jaggery, you can add same amount of castor sugar.
Boil milk for 10 minutes, then add cardamom powder, rice paste and almond meal. Cook on low flame for about 10 minutes or till it starts to thicken.
Add jaggery or sugar and mix well. Add some chopped nuts like cashew nuts and pistachios if you like.
Chill it and then serve it topped with nuts like pistachios and silvered almonds.
Badam Gur Ki Phirni
- 2 Cups Whole Milk
- ¼ Cup Almond Meal/Flour Powdered Almonds
- ½ Cup Basmati Rice
- 1 tsp Cardamom Powder
- ¼-½ Cup Jaggery Powder or Castor Sugar
- Chopped Mixed Nuts (Almonds, Cashew Nuts, Pistachios)
- Soak rice for about 30 mins to 1 hr.
- Take 1/4 Cup Almonds and grind to fine powder if using Almonds.
- I used jaggery powder, you can grate jaggery and use it.
- When ready to cook, drain water from soaked rice. Grind to coarse paste.
- Boil milk for 10 minutes, then add cardamom powder, rice paste and almond meal. Cook on low flame for about 10 minutes or till it starts to thicken.
- Add jaggery or sugar and mix well. Add some chopped nuts like cashew nuts and pistachios if you like.
- Chill it and then serve it topped with nuts like pistachios and silvered almonds.
Linking my Badam Gur ki Phirni to my Facebook group, Healthy Wealthy Cuisines. Theme this fortnight is Traditional Indian Desserts. 78HWCG-KuchMeethaHoJaye. This sweet theme was suggested by talented
who blogs at Curry and Vanilla , that has rich collection of easy to cook and delicious recipe from traditional South Indian Cuisine to lot of baking recipes. Do check her wonderful blog.
Do give this Badam Gur Phirni a try and I am sure you and your loved ones will also love it as much as we love it.
Check out what other fellow bloggers have made for the event..
Wheat Halwa by Ruchi
Atta Ladoo by Shalu
Palapazham Sharkarai Pongal by Seema
Carrot Jamuns in Cardamom Milk by Vanitha
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