How to make Kesari Phirni - A perfect blend of rice and milk to prepare a delicious dessert.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Saffron, Milk (दूध)
Cuisine : Punjabi
Course : Desserts
For more recipes related to Kesari Phirni checkout Kesari Shrikhand, Saffron Pannacotta, Kesar Pista Phirni. You can also find more Desserts recipes like Gulkand Phirni, Date, Cranberry and Walnut Crisp, Pear and Plum Cheesecake, Brownie.
Kesari Phirni Recipe Card
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 : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Kesari Phirni Recipe
Saffron a few strands
Milk 1 litre
Basmati rice 50 grams
Sugar 1 cup
Green cardamom powder 1/2 teaspoon
Rose water a few drops
Pistachios 1 tablespoon
Method
Step 1
Bring the milk to a boil in a deep pan. Lower the heat and let it simmer till it reduces a little. Grind the soaked rice to a coarse paste.
Step 2
Add a little milk to it and mix to make it a little thinner. Add this to the reduced milk in the pan and cook, stirring continuously to avoid lumps.
Step 3
Add saffron and mix. Add sugar and cook till it thickens. Add green cardamom powder and rose water and mix. Take it off the heat. Add pistachios and mix.
Step 4
Pour into individual kasoris and set aside to cool. Chill and serve.
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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.
