How to make Kesar Pista Phirni Recipe - 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 : Moghlai

Course : Mithais

Kesar Pista Phirni

Moghlai cuisine is a fusion of Persian and Indian culinary styles. It has rich sauces, butter based curries, ginger flavoured roast meats and sweets that are fit for the king! Moghlai food offers a rich fare that is irresistible. 
Moghlai food is aromatic, marinated as it is in masalas of ginger and onion, tinged with nutmeg, mace, cloves and cinnamon; dishes of rich sauces combining a perfect balance of a range of spices, yogurt and cream, almonds and pistachios, form the base to receive morsels of chicken or meat cooked in ghee; vegetable dishes with the nutty flavour of poppy seeds and sweetened with honey; extravagant rice dishes, biryanis and pilaus, each grain separate and full of flavour, garnished with cardamom and strands of saffron; silky-smooth, ice-cold desserts flavoured with essence of roses, decked with tissue-thin sheets of real gold or silver and decorated with a scattering of rose petals; drinks squeezed from fresh fruits. All prepared to please the eye as well as the palate!
For the Moghals, Persia epitomised high culture. Persian became the language of the court, and Persian customs, literature, music, painting and architectural styles merged with the best India had to offer. It is a similar fusion of Persian and Indian culinary styles that sets Moghul cooking apart from other Indian cuisines.

You can also find more Mithais recipes like Mathura Ka Pedha, Kansar, Sago Payasam, Tomato Pethe Ka Halwa. Or try out these recipes from Moghlai Cuisine like Lemon Grass Chicken, Mughlai Parantha, Kabab Pav, Kheema Kachori.

Kesar Pista Phirni Recipe Card

Kesar Pista Phirni
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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Kesar Pista Phirni

  • 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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