How to make Rasgulla Phirni -
Unique combination of phirni and rasagulla.The scrumptious blend of Milk and Rice, Rasgulla with a dash of sugar, flavoured with green cardamom powder, drizzled with rose water and laced with saffron, garnished with pistachio Tere's the classic phirni recipe with an interesting spin to it.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Rasgullas,
Cuisine : Indian
Course : Desserts
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For more recipes related to Rasgulla Phirni checkout Kheer Kadam, Rasgulla Amrakhand, Rasgulla Custard with Fruit. You can also find more Desserts recipes like Peach Clifoutis Bailey’s Irish Cream Mousse Mango Custard Brownie Trifle
Rasgulla 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.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Rasgulla Phirni Recipe
Rasgullas 40 small
Rice soaked 2 tablespoons
Full cream milk 5 cups
Green cardamom powder 1/2 teaspoon
Sugar 3/4 cup
Almonds blanched, peeled and chopped 6-8
Pistachios blanched, peeled and chopped 10-12
Method
Step 1
Heat milk in a deep non-stick pan. Drain and coarsely grind rice with a little water and add to the milk. Cook, stirring continuously.
Step 2
Add green cardamom powder and mix. Cook till the rice is cooked and the phirni thickened. Add sugar and mix till all the sugar dissolves. Put 10 rasgullas in each of 4 kasores (earthenware bowls). Pour the phirni over them.
Step 3
Garnish with almonds and pistachios.
Step 4
Cool down to room temperature and then chill in a refrigerator before serving.
Nutrition Info
Calories : 1295 Kcal
Carbohydrates : 92.3 gm
Protein : 101.3 gm
Fat : 51.1 gm
Other : 0.1
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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.
