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Almond Caramel Phirni

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#feast26 Phirni/kheer/payasam is a traditional Indian sweet prepared from milk and rice. Though the key Ingredients of phirni and kheer is rice and milk but basic difference between these two is ,in kheer whole rice grain is used while in phirni coarsely grinded rice is used. It is believed that Phirni originated from ancient Persia. Mughals invented and introduced Phirni to India. This traditional sweet is prepared by slow cooking method and apart from milk, rice and sugar, cardamom powder, saffron, dry fruits, rose water etc.are added to enhance the taste of the sweet. Today, I have prepared Almond Caramel Phirni for Raksha Bandhan, where I have caramaelised sugar and then added in phirni and I have used rock sugar instead of refined sugar.
prep time 15 Mins
cook time 15 Mins
chef Deepa Rupani
Step 1

Wash rice and soak for ten minutes, then drain and spread them on a clean kitchen cloth and pat dry them. Once they completely dry, dry roast them on a slow flame. Once roasted rice cools down, grind them in a coarse powder.

Step 2

In a thick bottom pan, add milk and turn on the heat. Once it starts boiling, add rice powder and then turn the heat on low. Stir occasionally.

Step 3

Now in a broad thick pan, add powdered sugar and spread it evenly and turn on the heat.

Step 4

Let it melt and caramelize. Stir while it is melting and caramelizing. Once it is caramelized, add it into our phirni, it will also be nearly cooked.

Step 5

Further add almond silvers and cardamom powder. Mix and cook for more couple of minutes. Then turn off the heat.

Step 6

Our thick, rich and creamy phirni is ready. Serve it warm or chilled. You can serve both ways but chilled phirni tastes best.

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