How to make Kesar Pista Phirni - 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.
Main Ingredients : Saffron (kesar) (केसर), Pistachios (पिस्ते )
Cuisine : Indian
Course : Mithais
Kesar Pista Phirni Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
You can also find more Mithais recipes like Soji Appam, Dry Fruit Kachori, Lavang Latika, Dry Fruit Laddoo.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Kesar Pista Phirni Recipe
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.
