How to make Almond Phirni -
This recipe is specially for those who are intolerant to lactose, so almond milk is used instead of milk
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Almond milk, Rice (चावल)
Cuisine : Indian
Course : Mithais
You can also find more Mithais recipes like Uniappam Gaur Lapsi Fried Modak Shrikhand - SK Khazana
Almond Phirni Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1-1.30 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Almond Phirni Recipe
Almond milk 3 cups
Rice , soaked for 30 minutes and drained 4 tablespoons
Saffron a large pi to garnish
Green cardamom powder 1/2 teaspoon
Jaggery , chopped 3/4 cup
Rose water 1/2 tablespoon
Blanched pistachios , slivered to garnish
Method
Step 1
Heat almond milk in a deep non-stick pan and let it come to a boil. Reduce heat and let it simmer for 8-10 minutes.
Step 2
Put rice in a blender jar, add ¼ cup water and blend to a coarse paste.
Step 3
Add this paste to almond milk and mix well. Add a large pinch of saffron and mix well and cook till the rice is cooked and the mixture thickens.
Step 4
Add green cardamom powder and mix well. Cook on low heat for 3-4 minutes, stirring constantly.
Step 5
Add jaggery and mix well. Cook till the jaggery is completely dissolved. Add rose water and mix well. Take the pan off the heat.
Step 6
Pour phirni into individual earthen bowls, sprinkle pistachio slivers on top and garnish with a few strands of saffron and serve chilled.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
