How to make Gur Aur Badam Ki Phirni -

While jaggery sweetens this phirni, almonds enrich it.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Jaggery, Rice (चावल)

Cuisine : Punjabi

Course : Desserts


Gur Aur Badam Ki Phirni

Gur Aur Badam Ki Phirni Recipe Card

Print

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 : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Gur Aur Badam Ki Phirni Recipe

  • Jaggery 4 tablespoons

  • Rice blanched & crushed 8-10

  • Rice 1/4 cup

  • Skimmed milk 3 cups

  • Green cardamom powder 1/2 teaspoon

  • Rose water 1 teaspoon

  • Pistachios 4-6

Method

Step 1

Pick, wash and soak rice in one cup of water for thirty minutes.

Step 2

Drain and grind the soaked rice into fairly smooth paste.

Step 3

Dilute the rice paste in half a cup of water and keep aside.

Step 4

Boil milk in a non-stick saucepan, reduce heat and add ground rice mixture.

Step 5

Cook on medium heat for about five minutes, stirring continuously or till the mixture thickens.

Step 6

Add jaggery, crushed almonds and cardamom powder. Reduce heat and cook till jaggery has completely dissolved.

Step 7

(You may notice a little curdling of milk. Do not be concerned, as it is quite common for some varieties of jaggery to have this effect on milk.)

Step 8

(You may notice a little curdling of milk. Do not be concerned, as it is quite common for some varieties of jaggery to have this effect on milk.)

Step 9

Pour into individual serving bowls, preferably earthenware.

Step 10

Garnish with pistachio slivers.

Step 11

Chill in refrigerator for an hour before serving.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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.