Wednesday 9 August 2017

Kesar Badam Phirni

Kesar Badam Phirni  

Great festival season ahead - just saw Rakshabandhan, coming up Ganesha Chaturthi, followed by Navaratri, Dussehara, Diwali all lined up. During this time there is a good flow of guests to your home. So why not greet your guests with home made sweets, which are presented the way it is exhibited on sweet shops. Very cute little puddings are seen on the counters of these sweet shops being served in small kulhads or bowls. Why can't we give market-waala twist at home.

Simple Kesar Phirni I prepared and added lots of almonds as our kids usually don't eat dry fruits. My daughter is averse to nuts. So what I did. I ground lots of almonds along with rice, so it became yummy, creamy and rich. For bazaar-waala look I served this in kulhads and in my home it was loved and appreciated that I brought this from market.

I am sure your guests will also ask from where did you buy this.

Preparation Time : 10 Min

Cooking Time : 30 Min

Resting Time : 2 Hours

Recipe Video : 

Ingredients :
  • Rice 1/2 cup soaked for 30 mins 
  • Full cream milk 1 liter
  • Almonds 1/2 cup blunted and skin removed
  • Sugar 3/4 Cup
  • Kesar (Saffron) 10 to 15 threads dissolved in 1 tablespoon water
  • Green Cardamom powder 1/4 teaspoon
  • Rose petals and Pistachio nuts for garnishing
Procedure :  
  • Soak almonds in water for 3 to 4 hours and then remove the skin and keep aside

  • Wash and soak rice for 30 minutes, then grid it in a blender along with almonds and form a paste

  • In a pan add milk and heat it till it starts boiling

  • Now add rice and almond paste to boiling milk and make sure the lumps do not form. Cook this on slow flame till rice gets cooked properly. Stir it continuously 
  • Now add kesar to this

  • Once it is cooked add sugar and green cardamom powder to this and cook it for next 2 to 3 minutes 

  • Transfer this in a serving dish and garnish this with rose petals and pistachio 

  • Enjoy ...

Tip ; You can add sugar and dry fruits according to your taste

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