How to make tasty Kesar Phirni

 

Phirni It is a sweet that Muslims mostly eat. Mostly during the months of Ramadan, and even more so for weddings. It is in Hyderabad but during the month of Ramadan Halim is sold in small pots near the market.

In the evenings during the month of Ramadan, it is fun to go out with friends to eat Haleem, Kababs and Phirni. This is my favorite sweet.

Phirni are available in many flavors, all of which are unique. The taste also increases depending on the way Phirni does it. I have put all those tips in great detail in the recipe.

credit: third party image reference

Phirni is made one by one, sometimes lumpy and lumpy. Then not so good to eat. It should not be so lumpy and should slip like butter, it is known as real Phirni Muslim Brothers.

Naturally the Phirni is poured into a clay pot and kept in the fridge and eaten cold. Phirni poured into a clay pot is different from the Phirni flavor placed in a regular bowl. I have put in detail in the tips how to do that without letting that deficit go unnoticed.

Phirnican be made with any rice, but basmati rice or chitti pearls are very tasty if made with rice.

I did not add any dry fruits, you can add 5-6 soaked almonds and cashew nuts if you like.

If you do not have saffron available, you can add rose water before unloading.

Ingredients:

Basmati / Chitti pearl rice- 1/2 cup

Condensed milk- 1 liter

Sugar- 3/4 cup

Yalaka powder- 1 tsp

Pinch of saffron flower

Ghee- 1/4 cup

Policy:

Rinse the rice and soak for an hour. Do not water. Rice should be dry.

Melt the ghee and add the finely ground rice flour and fry till red.

Pour the condensed milk slowly and add from the bottom and boil till the milk is half done.

When the milk is half done, add sugar, cardamom powder and saffron and cook till the flour is thick enough.

You can add soaked almonds if you like before unloading.

Pour the Phirni in clay pots soaked in water rinsed the day before and keep in the fridge for 5-6 hours and serve.

Tips:

Those who do not have a fridge can also keep it outside.

For those who do not have clay pots, you can boil the Phirni to a minimum, pour it into a cup and refrigerate.