Paan Phirni
Paan Phirni, delicious and refreshing take on the traditional Phirini for festivals and parties. Phirni flavoured with Betel /Paan Leaves and gulkand and spices, ideal for summers and parties.
Equipment
- Heavy bottomed Pan
- Ladle
- Grinder
- Measuring Cups and Spoons
Ingredients
- 500 ml Milk
- ¼ cup Rice
- 2 Big Paan Leaves or 5 small
- 2 Green Cardamoms
- 1 tsp Fennel Seeds
- 2 Cloves
- 2 Black Peppercorns
- 1 tbsp Gulkand
- Sugar as Required
- Candied Fennel Seeds for garnish(optional)
- Dried Rose Petals optional for garnish
Instructions
- Wash rice nicely in water.
- Soak in enough water for about 15 mins.
- Grind fennel seeds, black pepper and cloves to fine powder.
- Grind paan leaves with about 2 tbsp water.
- Keep milk for boiling on low flame.
- When the first boil comes, add rice paste.
- Mix nicely so that no lumps are formed.
- Add the spice mix. , gulkand and mix well.
- Cook till milk starts to thicken like porridge consistency. Keep the flame to low and keep on stirring in between.
- Finally add sugar and mix well.
- Switch off the gas. Let phirni cool and transfer it to serving bowl /small ramekins or dessert bowls to set.
- Chill it for a couple of hours and serve.
- Garnish with candied fennel seeds, chopped cashew nuts, dried rose petals.
Video
Notes
Vegans can use Almond milk or coconut milk. With Almond milk use more rice and coconut nut milk may give nutty coconut flavour.
I do not add any color to phirni. You can add a drop of green color in phirni if you want a more attractive look
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!