Tag Archives: phirni



Phirni is this wonderful creamy dessert made with ground rice, milk and sugar.

There are many ways of flavoring the phirni. You can either add fresh fruits to flavor them or add saffron or cardamom powder. The phirni would be best if the rice is soaked well in advance and ground to a fine texture. They are best served on earthen ware called “matkis”.

My phirni here is flavored with rose-water and served with dry fruits and rose petals. Try them out, they are not difficult to make but would surely get you a lot of appreciation.



Milk                                                                                     –              1 litre

Basmati rice (soaked)                                                           –              3 tbsps

Condensed milk                                                                   –              ½ tin

Rose water                                                                          –              2 tbsps

Rose petals for garnishing

Almonds (slivered)                                                               –              a few

Pistachios (slivered)                                                             –              a few



Wash and soak the basmati rice in water for about an hour.

Drain the rice after an hour, wash well and grind to a paste with milk.

Now, bring the rest of the milk to a boil.

When they start to boil, slowly add the rice paste, making sure to keep stirring or else lumps would form.

Cook this for about 15 minutes on a slow heat, stirring continuously.

Add the condensed milk and mix well. Cook for a further 10 minutes.

Remove from heat and add the rose-water and mix well.

Pour into the “matkis” and cool.

Refrigerate this for some time and serve chilled garnished with rose petals and the dry fruits.




Posted by on October 18, 2014 in Festival Dishes, Sweets


Tags: , , ,

Triple Treat – Figs 3 Ways

Triple Treat – Figs 3 Ways

Deepavali is coming and everyone has one thing on their mind…

What am I going to make this year???

Even I was in the same dilemma, when my mother gave me this idea to make sweets with fruits. Since I had figs already and was already wondering what I was going to do with them, I just experimented and was surprised at the outcome.

So here it is Figs-3 ways…fig barfi with kala jamun stuffed with dry fruits and fig phirni. It was more like a deconstructed raskadam with phirni,

since it tasted good together, it was served together, so here is Fig-3 ways.


KALA JAMUN stuffed with dry fruits


Khoya (crumbled)                                                                               –              ¾ cup

Paneer (crumbled)                                                                             –              ½ cup

All purpose flour/ maida                                                                      –              2 tbsps

Sugar                                                                                               –              1 1/2 cups

Cardamom powder                                                                             –              ½ tsp

Cashewnuts                                                                                      –              6-8 nos

Almonds                                                                                           –              5-6 nos

Figs                                                                                                  –              1 no



Make sure that all the ingredients are at room temperature before beginning.

Bring the sugar and ½ cup of water to a boil. When the sugar reaches a syrupy consistency, add the cardamom powder and mix well. Lower the heat and keep the syrup warm.

In a bowl, combine the khoya, paneer and maida and knead well.

Knead till the dough is smooth and does not have any cracks on it.

Cover and keep aside.

In a blender, pulse the dry fruits together i.e. the cashews, almonds and figs. Don’t pulse too much to mash the fruits, just enough to retain the texture. Transfer to a bowl and keep ready.

Now, take the dough made with khoya and paneer and knead again. Take a small lemon sized portion of the dough and keep half a teaspoon full of dry fruit mixture in the centre and form a ball. Roll the ball to a smooth finish, so no cracks are formed.

Make the remaining balls the similar way and keep aside.

Heat sufficient oil/ ghee in a pan till it is hot.

Gently place 3-4 balls in the kadai and rotate so the balls move about and float on the surface.

Fry them on medium/low heat, till they turn a dark brown in color.

Drain the oil and drop them in the hot sugar syrup.

Let them soak in the sugar syrup for atleast 20-30 minutes, remove from the sugar syrup and decorate with silver foil.

Serve warm or cold.





Whole milk                                                                                             –              1 litre

Basmati rice                                                                                           –              1/3 cup

Low fat condensed milk                                                                           –              ½ tin

Figs (puree)                                                                                           –              ½ cup

Saffron                                                                                                    –              7-8 strands

Dry fruits for garnishing


Soak the basmati rice in water for at least an hour.

Drain, wash and grind the rice in a blender to a fine paste with a little milk.

In a pan, boil the milk making sure to keep stirring continuously.

When the milk begins to boil, reduce the heat and add the rice paste slowly.

Cook this mixture on low heat till the milk thickens.

Add the condensed milk, fig puree and saffron and cook further for 15 minutes.

Pour the mixture into a bowl and place a cling film over the top to prevent the surface from forming a layer.

Refrigerate the mixture and serve chilled garnished with the dry fruits.





Figs                                                                                                            –              1 cup

Almond powder                                                                                            –              1/3 cup

Sugar                                                                                                         –              1/3 cup

Paneer                                                                                                       –              1 cup

Milk powder                                                                                                –              1 ½ cups

Low fat condensed milk                                                                               –              ½ tin

Cardamom powder                                                                                      –              1 tsp

Saffron a pinch


Chop the figs into small pieces (I removed the skin, as I wanted only the pink flesh of the figs) and add them to a small pan. Add the sugar and cook them on a low flame, till the sugar dissolves and the figs are cooked completely and the consistency is syrupy. Keep aside to cool.

In a non-stick pan, mix the milk powder, condensed milk, paneer, almond powder and cook on a low heat.

When all the ingredients are mixed well and start to thicken, add the fig syrup, saffron and cardamom powder and mix well.

Cook till all the water has evaporated and the mixture starts to form a ball.

Spread the mixture over a greased plate and flatten it out evenly.

Garnish with dry fruits and cool the mixture completely.

Cut them into bite size pieces and serve.




Posted by on October 14, 2014 in Festival Dishes, Indian Desserts


Tags: , , , , ,