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Badam Phirni

17 Jun

Badam Phirni

Phirni is a Kashmiri milk based sweet pudding generally containing ground rice paste. Milk is thickened a bit and rice paste is cooked along with it to obtain a thick custard sweet. Here, almond paste is also cooked along with rice paste and finally garnished with sliced almonds. Few strands of saffron can also be added for color.
Makes: 3 – 5 Servings


Almonds 3/4 cup
Whole / Skimmed Milk 3 cups
Rice 2 tbsps
Sugar 3 – 6 tbsps
Pistachios 4
Saffron a pinch of threads

Method of preparation:

Soak saffron threads in few tbsps of milk.
Separately soak almonds and pistachios in warm water for few minutes.
Peel the skin off of almonds and pistachios.
Grind half a cup of peeled almonds into smooth paste adding enough water.
Thinly slice remaining almonds and pistachios for garnish.

Soak rice in water for an hour or more.
Grind soaked rice into somewhat smooth paste adding enough water.

Bring milk to boil in heavy bottomed vessel.
Gradually mix in almond paste, rice flour paste and boil on low flame till the milk thickens.
Once milk absorbs the almond flavor and rice gets cooked, remove from heat.
Stir in sugar and half of saffron milk.
Cool the phirni to room temperature and chill for few hours.
Garnish with sliced pistachios, almonds and saffron milk.
Serve badam phirni chilled.
Notes: Make sure to grind the rice into fine coarse mixture.

Suggestions: If phirni tastes raw before adding sugar, make sure to cook it for some more time and if necessary, add around half a cup of milk.
Variations:Various fruits and nuts can be used as a main flavoring substance. Kathal Phirni (chopped jack fruit in milk), Peach Phirni, Mango Phirni, etc… Use jaggery or honey instead of sugar for a variation.
Other Names: Almond Phirnee, Badam Pista Phirni, Kesar Badam Phirni.