Phirni is basically a rice pudding made with ground rice, creamy milk and flavored with saffron and cardamom powder. Fruit pulp or khoya can also be added as it enhances the taste and give an extra twist to the dish. It is a festive dessert, mostly enjoyed during the holy month of Ramadan.
Ramadan is the ninth month of the Islamic calendar, and the month in which Muslims believe the Quran was revealed. Fasting during the month of Ramadan is one of the FivePillars of Islam. The month is spent by Muslims fasting during the daylight hours from dawn to sunset. Muslims believe that the Qur’an was sent down to the lowest heaven during this month, thus being prepared for gradual revelation by Gabriel to the Islamic prophet Muhammad. Furthermore, Muhammad told his followers that the gates of Heaven would be open all the month and the gates of Hell would be closed. The first three days of the next month, Shawwal, is spent in celebrations and is observed as the “Festival of Breaking Fast” or Eid ul-Fitr.
The best way to serve phirni is in the earthen pot and tastes better when it served chilled.
- Basmati rice: 3 tbsp
- Full cream Milk: 1 liter
- Sugar : 1/2 cup
- Condensed milk: 1/2 cup
- Rose water (gulab jal) 1 tbsp
- Finely chopped almonds and pistachios (pista): about 10
- Saffron (kesar), soaked in 1 tbsp water 10 strands
- Green cardamoms powder
- Grind rice with 1/2 cup water to a fine and smooth paste.
- Bring the milk to boil in a pan.
- Add the rice paste and stir continuously to avoid lumps. keep stirring till the mixture almost reduces to half.
- Add the sugar and condensed milk and stir till the mixture thickens to coat the back of the spoon.
- Add saffron water and sprinkle cardamom powder over it. Mix everything well.
- Add some of chopped almond, pistachios and raisins. Save some for garnishing.
- Add rose water and give a final mix.
- Remove from heat, transfer the phirni into individual earthen containers or your favorite serving bowl.
- Garnish with almond and pistachio flakes.
- Serve chilled.