15 January, 2016

Rice Pudding | Rice Phirni | Mango Phirni |

Posted in : Pudding| on January 15, 2016 by : Divya Suresh Tags: BREAKFAST, celebrations, festival sweets, healthy, healthy snacking, home made, Kesar phirni, nutritious, Phirni, rice pudding

Rice Phirni or Pudding is one of my favourite sweet pudding. People of north India make this pudding very often during many occasions by using soaked and ground rice, but I put readily available broken rice

Whereas in southern parts of India it is not that familiar until now. It is very easy and quick to make yummy sweet dish

More often I put rice semolina or rice rava or akki tari to make this phirni in the same measurement instead of broken rice and it also turns out to be the same

I always feel like, In south India, that too in Bengaluru Mysuru region, we make rave Payasa/Semolina Kheer on the day of shraddha (death anniversary) by using wheat semolina or upma semolina and this Phirni resembles that Kheer to much extent but of course we do not put saffron strands and dry nuts in that Kheer

This pudding can be relished both hot/warm and chilled and If we put pureed mango to this Phirni it becomes mango Phirni

Ingredients: measuring cup used – 250 ml

Milk – 2 cups
Broken rice or rice rava – 3 tbsp
Water – 1/2 cup
Almonds – 6
Cashew nuts – 6
Pistachios – 1 tbsp
Sugar – 3 tbsp (adjust accordingly, I have put powdered red rock sugar/kempu kallu sakkare)
Saffron strands – 1/8 tsp, soaked in 1 tbsp of hot milk
Cardamom Powder – 1/4 tsp

PROCEDURE :

Soak the almonds in hot water for ten minutes or so, peel the skin, chop and set aside also chop cashews and Pistachios
Soak the broken rice/rice rava for half an hour or so, drain all the water, Put 1/2 cup of fresh water and pressure cook up to 1 whistle or until done

If you feel the cooked rice looks more grainy in texture, then mash the cooked rice with masher or you can grind it in pulse mode couple of times in the mixie (I did in mixie)
Heat the milk and let it come to rolling boil, then add cooked rice into the boiling milk and let it boil further for 5to 6 minutes on medium heat while stirring occasionally

At first reduce the heat then add sugar, soaked saffron strands and almonds, cashews and start stirring continuously by increasing the heat to medium

At the end add cardamom powder
Once the mixture turns thick, remove from the heat

Sprinkle Pistachios and then you can serve warm Or keep it in the refrigerator and serve chilled (we like to relish it warm)

And ….below you can check –

HOW TO MAKE MANGO PHIRNI –

If you put 1 cup of Pureed sweet mango to this Phirni, it becomes mango phirni, rest of the ingredients and procedure remains the same but when the prepared phirni (above recipe) gets cooled down ie turns warm then you need to stir in pureed mango and mix again well. If you wish you can garnish it with mango chunks and chopped pistachios and serve warm or chilled