Kheer or Rice Pudding is a perfect example of a popular Indian traditional dessert. It is created with a few basic ingredients -milk, rice, and sugar that are pretty much always accessible in our kitchens. Pudding tastes super delicious, with a rich creamy texture, and a comforting experience. Apart of rice, we may also use vermicelli, sago or tapioca pearls, grated carrots, bottle gourd, sweet potatoes, and even lentils. For the special or festive occasions, I season it with ghee, bay leaf, cardamom, cloves, and cinnamon stick. Add saffron, rose water, Kewra (Iris Water) to make it more aromatic and flavorful. Further, a plenty of dry fruits -raisins, cashews, almonds, pistachios, to give it a nutty texture, and extra nutritional value.
Phirni is also made with milk and rice. The main difference between kheer and Phirni is: In Kheer, whole rice is used, whereas to create Phirni we use ground rice.
- 1 liter Whole Milk
- 1/4 cup Rice (soaked and coarsely ground)
- 1/4 cup Organic Cane Sugar
- A handful of Dry Fruits (almonds, cashews, pistachio, raisins)
- 5-6 Saffron Strands
- 1/4 tsp. Cardamom Powder
Place the milk in a heavy bottom pan, on a medium heat to boil...
Keep stirring the milk frequently from the bottom and the sides...
Soak the rice for 15 minutes and pulse grind it into a coarse paste..
Roast the dry fruits in a greased pan, on a very low heat, until turns light pink...once done, transfer them to a plate, and let cool down to the room temperature...
Roughly chop the roasted dry fruits..
When the milk starts reducing, add rice paste, and saffron to it... again keep stirring for 15 to 20 minutes on medium-low heat...
Once the rice is half-done, add dry fruits and keep stirring...
Sugar to be added..
When the rice is well-cooked, and properly blended with the milk, turn off the heat, let the kheer cool down quite a bit...add sugar to it, and combine well..
Phirni is all set to serve...
Transfer it to a serving bowl, finish it with some cardamom powder and dry fruits.
Top view..😊
Note: Phirni is considered to be a delicacy. Can be served hot or cold. Today, I have prepared it on the auspicious occasion of Purnamasi or Purnima (Full Moon). There are a couple other versions of kheer that I create. This one is the easiest, delicious, and an excellent homemade day-to-day dessert.
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Ingredients
- 1 liter Whole Milk
- 1/4 cup Rice (soaked and coarsely ground)
- 1/4 cup Organic Cane Sugar
- A handful of Dry Fruits (almonds, cashews, pistachio, raisins)
- 5-6 Saffron Strands
- 1/4 tsp. Cardamom Powder
Instructions
Place the milk in a heavy bottom pan, on a medium heat to boil.
Keep stirring the milk frequently from the bottom and the sides.
Soak the rice for 15 minutes and pulse grind it into a coarse paste.
Roast the dry fruits in a greased pan, on a very low heat, until turns light pink... once done, transfer them to a plate, and let cool down to the room temperature.
Roughly chop the roasted dry fruits.
When the milk starts reducing, add rice paste, and saffron to it... again keep stirring for 15 to 20 minutes on medium-low heat.
Once the rice is half-done, add dry fruits and keep stirring.
Sugar to be added.
When the rice is well-cooked, and properly blended with the milk, turn off the heat, let the kheer cool down quite a bit... add sugar to it, and combine well.
Phirni is all set to serve. Transfer it to a serving bowl, finish it with some cardamom powder and dry fruits.
Notes
Phirni is considered to be a delicacy. Can be served hot or cold. Today, I have prepared it on the auspicious occasion of Purnamasi or Purnima (Full Moon). There are a couple other versions of kheer that I create. This one is the easiest, delicious, and an excellent homemade day-to-day dessert.