Producer: Mehak Pal Editor: Aparna Singh
Phirni looks similar to kheer but is different in terms of taste and preparation methods. Here are five summer phirni recipes you can enjoy post-dinner.
Boil milk in a pan and add basmati rice, thandai powder, pistachio powder, almonds, raisins, and some sugar. Cook it on a medium flame until the milk reduces and the rice becomes soft. Serve it chilled.
Take some basmati rice and put it in boiled milk. Add rose essence, pistachios, and a lot of chopped walnuts. Now, add sugar or jaggery powder. Cook the phirni properly until it gets a nice texture. Refrigerate it and serve chilled.
Take some milk in a pan and bring it to a boil. Add the ground rice and bring it to a boil again. Cook it on a low flame for a few minutes. Switch off the flame and add the cardamom and sweetener. Divide the phirni into two and add the pista paste to the one and rose essence to the other. Refrigerate the rose essence phirni. Once it gets set, pour pista phirni over rose essence one and serve.
Make a smooth paste from almonds with some milk. Add this paste to boiling milk. After some time, add pre-soaked basmati rice to it. Now, add cardamom powder and sweetener. Enjoy.
Extract the pulp from the mangoes. Mash it well with a little bit of water. Now, add some amount of this mango puree to the boiling milk. Once it gets mixed properly, add the pre-soaked basmati rice. You can add cinnamon powder along with cardamom powder. Keep it in the refrigerator and serve.