This is a Lucknowi sweet dish made our of rice and sugar. I relish the ones Karims make( a restaurant in Gurgaon). Thanks to my colleagues who have made it a point to get minimum 2 sikoras of Phirni for be whenever the go for lunch out to Karims. I have tried to make it similar and to some extend achieved it except the consistency. Will try and get some improvement done next time.
Ingredients
¼ cup basmati rice
1 ltrs whole milk (full cream milk)
1 cup sugar
¼ tsp elaichi (cardamom ) powder
2 tsp green pistachios powder
10 sikoras (earthenware saucers )
- Soak the sikoras in water for a few minutes, wash, drain and dry.
- Soak the rice in water for 5-10 min. drain, spread on a clean cloth for 20 min to dry out. Grind to a coarse powder (not very fine). When you rub between the fingers, it should feel grainy.
- Note: Make sure you have everything measured and ready before hand because you’ll be busy stirring continuously.
- Put the milk in a large pan and bring to a boil. When it boils reduce to low and keep boiling for 5 min.
- Note: from this point onwards not stop stirring.
- Tip in a tablespoon of ground rice, stirring constantly; repeat till all the ground rice has been added. Keep stirring on low boil for about 12 min. At this point the rice will change to transparent swollen specks in the milk.
- Add sugar and continue to cook for about 10min. The mixture thins slightly as the sugar dissolves. Eventually, it will become a uniform paste and bubble hard in the centre. It should not leave the sides of the pan. ( Remember the mix will thicken further when cooled).
- Remove the pan from the stove and stir in elaichi powder. Continue the stirring till cook.
- Note: Don’t leave the mixture unattended, this is crucial.
- Pour into the sikori before the mixture has cooked and thickened too much.
- Garnish with pistachio powder
- Chill for an hour.
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