Tomato Phirni

Ingredients list for Tomato Phirni

• 2 medium Tomatoes
• 5 tablespoons Rice
• 1 litre Milk
• 10-15 Pistachios
• 1 cup Sugar
• 2 Cloves
• 1/2 inch stick Cinnamon`
• 1/2 teaspoon Green cardamom powder

Method

1. Pick, wash and soak rice for half an hour and then grind it to a coarse paste. Blanch pistachios in half a cup of hot water for five minutes. Drain, cool, remove skin and slice. Blanch tomatoes in two cups of hot water for five minutes. Drain, cool, remove skin and seeds and chop.
2. Add one-fourth cup of sugar, cloves and cinnamon and cook for five minutes. Set aside to cool. Bring milk to a boil. Add rice paste dissolved in a little water or cold milk. Cook till rice is completely cooked. Stir constantly.
3. Add sugar, cardamom powder and cook till sugar is completely dissolved. Take off the heat and set aside to cool. Add the stewed tomato pieces and mix well. Pour into earthenware or china bowls and garnish with sliced pistachios. Chill in a refrigerator for an hour before serving.

Nutrition Info