August 24, 2013

Almond and Rose Petals Phirni

Milk - 1 litre
Rice - 1/2 cup
Sugar - 1 cup
Almonds - 12-15 (blanched and chopped)
Rose water - 1 tbsp
Cardamom powder - 1/2 tsp

For Garnishing:
Almonds - 1 tsp (chopped)
Rose petals - few


  • Soak the rice for 1 hour then blend in a mixer with little milk to obtain a creamy mixture.
  • Bring the milk to boil, add rice paste when milk starts boiling.
  • Cook in low flame, stir continuously till done.
  • Add sugar and continue to cook on a low flame for 7-8 minutes, stirring all the time.
  • When the mixture looks like thick custard, remove from fire and add rose water, cardamom powder and chopped almonds. Mix well.
  • Pour into individual bowls and allow to set. 
  • Garnish with chopped almonds and rose petals.
  • Serve at room temperature or cold.

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