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A classic North Indian dessert, this creamy rice pudding is slow-cooked with milk and infused with the luxurious aroma of saffron. Served chilled in earthen pots, it's a royal treat for any celebration.
Prepare the Rice and Saffron
Cook the Phirni Base
Thicken and Flavor
A classic North Indian dessert, this creamy rice pudding is slow-cooked with milk and infused with the luxurious aroma of saffron. Served chilled in earthen pots, it's a royal treat for any celebration.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 317.86 calories per serving with 9.78g of protein, it's a moderately challenging recipe perfect for dessert.
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Chill and Serve
Fold in 1/2 cup of thick mango puree after the phirni has cooled down slightly, before chilling.
Replace the ground rice paste with 1/2 cup of almond paste (made from blanched, ground almonds) for a nutty flavor.
Whisk in 2-3 tablespoons of unsweetened cocoa powder along with the sugar for a decadent twist.
Substitute dairy milk with full-fat coconut milk or almond milk. The cooking time may need to be adjusted.
Made with a litre of milk, this dessert is a good source of calcium, which is essential for maintaining strong bones and teeth.
Saffron (Kesar) is not just for color and aroma; it contains compounds like crocin and safranal that are known for their mood-lifting and antioxidant properties.
The combination of rice and sugar provides a quick source of carbohydrates, making it an effective energy booster after a meal.
A single serving of Kesar Phirni (around 175g) contains approximately 300-350 calories, primarily from the milk, sugar, and rice. The exact count can vary based on the type of milk and amount of sugar used.
Kesar Phirni is a dessert and should be enjoyed in moderation. While milk provides calcium and protein, and saffron has antioxidant properties, the dish is high in sugar and carbohydrates. It's a rich treat best reserved for special occasions.
The main difference lies in the rice. Phirni is always made with ground rice, giving it a smooth, creamy, and homogenous texture. Kheer, on the other hand, is typically made with whole rice grains, resulting in a more textured pudding.
Basmati rice is traditional due to its fragrant aroma. However, you can use any short-grain or medium-grain rice. Avoid sticky rice varieties as they can alter the texture.
Lumps form if the rice paste is added to hot milk too quickly without constant stirring. To fix it, you can use an immersion blender for a few seconds to break down the lumps. To prevent it, whisk continuously as you add the rice paste to the milk.
Yes, you can replace sugar with sweeteners like stevia, erythritol, or date paste. Add the sweetener towards the end of the cooking process and adjust the quantity to your taste. Note that this will change the final taste and texture slightly.
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