How to make Elaichi Phirni -

A tasty and delicious sweet.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Milk (दूध), Green Cardamom Powder (इलाइची का पावडर)

Cuisine : Punjabi

Course : Desserts

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For more recipes related to Elaichi Phirni checkout Kesari Indrayani, Coconut Bread Pudding, Coconut Custard, Chennar Payesh . You can also find more Desserts recipes like Honeycomb Pancakes, Fruit Cake, Coconut aur Kaju ka Sheera, Nutty Apple Rings.

Elaichi Phirni

Elaichi Phirni Recipe Card

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Elaichi Phirni Recipe

  • Milk 50 grams

  • Green Cardamom Powder 1/2 teaspoon

  • Saffron (kesar) a few strands

  • Milk 5 cups

  • Sugar 1 cup

  • Rose water a few drops

  • Pistachios blanched and sliced 7-8

Method

Step 1

Soak rice for half an hour. Drain and grind it to a coarse paste. Dissolve saffron in a little warm milk. Bring milk to a boil. Add rice paste dissolved in a little water or cold milk. Cook, stirring constantly, till rice is completely cooked. Add sugar, saffron milk, green cardamom powder and cook till sugar is completely dissolved.

Step 2

Remove from heat and add rose water. Pour into individual earthenware or china bowls and garnish with sliced pistachios. Chill in a refrigerator for an hour or two before serving.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.