15 January, 2016
RICE PUDDING| RICE PHIRNI|
This is one of my favourite sweet pudding. People of north India make this more in many occasions from soaked and ground rice. In south India it is not so familiar one. It is very easy to make . Here I get rice flour which is soaked and dried in the shade and then ground to a fine flour, so I directly use that rice flour instead of raw rice. So it becomes still faster to prepare and I can prepare immediately as and when we feel like eating this pudding. One can serve it both hot and chilled.
Ingredients: measuring cup used – 200 ml
- Milk – 1 cup
- Rice flour – 1 tbsp (heaped)
- Almonds – 6 to 8
- Sugar – 2&1/2 to 3 tbsp
- Saffron strands – few
- Cardamom Powder – 1/4 tsp
PROCEDURE :
- Soak the almonds in a warm water for ten minutes, peel the skin, chop and keep aside
- Heat 1/2 cup of milk, when it becomes warm, take 1 tbsp from it and soak saffron strands in it and let the milk come to boil
- Stir in the rice flour , in the remaining half cup of milk without any lumps
- Add it to the boiling milk, keep the flame to sim
- Add sugar, saffron strands and almonds and keep stirring continuously keeping the flame to medium
- Add cardamom powder
- Take out once it becomes thick, cover and keep it for ten minutes
- Then you can serve Or keep it in the refrigerator and serve chilled
