How to make Low Cal Badam Ki Phirni -
Low cal Indian dessert.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice (चावल), Almonds (आलमंड/बादाम)
Cuisine : Indian
Course : Desserts
For more recipes related to Low Cal Badam Ki Phirni checkout Ukdiche Modak, Banana Pancake with Fruits, Jhatphat Poha Kheer, Ukdiche Modak . You can also find more Desserts recipes like Pancake Moong Dal Ki Kheer Jelly Custard - SK Khazana Miniature Tarts With Lemon Curd And Mangoes
Low Cal Badam Ki Phirni Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 31-40 minutes
Cook time : 1.30-2 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Low Cal Badam Ki Phirni Recipe
Rice 5 tablespoons
Almonds
Skimmed milk 5 cups
Almonds blanched & crushed 8-10
Jaggery (gur) 4 tablespoons
Green cardamom powder 1/2 teaspoon
Rose water 1 teaspoon
Pistachios blanched and slivered 4-6
Method
Step 1
Soak rice in one cup of water for thirty minutes. Drain and grind the soaked rice into a fairly smooth paste. Dilute the rice paste in half a cup of water and keep aside. Boil milk in a non-stick saucepan.
Step 2
Reduce heat, and add ground rice mixture. Cook on medium heat for about five minutes, stirring continuously or till the mixture thickens. Add jaggery, crushed almonds and green cardamom powder. Reduce heat and cook till jaggery has completely dissolved. (You may notice a little curdling of milk. Ignore, as it is quite common for some varieties of jaggery to have this effect on milk.)
Step 3
Remove from heat and stir in rose water. Remove and pour into separate serving bowls, preferably earthenware. Garnish with pistachios. Chill it in the refrigerator for an hour before serving.
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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.
