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Kesar Pista Phirni

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This legacy of Mughal cuisine has me enthralled. I find this sugar-free version of the silky smooth dessert particularly irresistible as it leaves me with no feelings of guilt!

This recipe is from the book Mithai.

Preparation Time : 11-15 minutes

Cooking time : 26-30 minutes

Servings : 4

Kesar Pista Phirni

Main Ingredients

Saffron (kesar), Pistachios

Cuisine

Moghlai

Course

Mithais

Level Of Cooking

Medium

Ingredients

  • Saffron (kesar)
    a few threads
  • Pistachios blanched, peeled and sliced
    10-12
  • Skimmed milk
    5 cup
  • Coarse rice flour
    3 tablespoons
  • Green cardamom powder
    3/4 teaspoon
  • Sugar substitute sucralose
    3 tablespoons

Method

Step 1


Bring the milk to a boil in a deep non-stick pan. Lower the heat and simmer, stirring continuously, till it reduces by half.

Step 2


Add the rice flour, mixed with a little water, and stir well to prevent lumps from forming. Bring the mixture to a boil.

Step 3


When it starts to thicken, lower the heat and simmer for a couple of minutes, stirring continuously. Add the cardamom powder and saffron, and mix well.

Step 4


When the mixture attains a thick custard-like consistency, remove from heat and stir in the sugar substitute.

Step 5


Pour the mixture into four individual earthenware bowls while still warm. Sprinkle sliced pistachios and refrigerate for at least two hours.Serve chilled.

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