Phirni/Firni is a delectable creamy dessert which is completely gluten free. Its a super easy dessert which is a must in Northern part of India especially during festivals. Phirni is prepared with soaked and grounded rice, cooked in milk and sweetened with sugar. Its quite a fabulous delightful dessert to serve after a meal which makes a prefect sweet dessert to enjoy or else to enjoy with your near ones during a festival.
Am running this week's blogging marathon with 'Gluten Free Desserts' as theme,after two delectable desserts i couldnt stop myself to post this fantastic gluten free phirni. Though i have tried phirni couple of times, i havent sweetened them with jaggery. Obviously i want to dish out phirni with organic jaggery which i have carried all the way from India. Jaggery works awesome and gives a super catchy caramel colour to this delicious phirni.
1/4cup Rice (soaked for 4 hours)
5cups Milk
1/2cup Grated jaggery
1/2tsp Cardamom powder
1tbsp Ghee
Mixed nuts (optional)
Drain the soaked rice and grind as bit coarse paste.
Bring the milk to boil, add the grounded rice paste, jaggery and cook everything in simmer. Sitr continously.
Cook until the mixture turns thick. Add the cardamom powder, ghee and mixed nuts.
Pour this phirni mixture to serving bowl.
Let it sit in fridge. Serve chilled.
Am running this week's blogging marathon with 'Gluten Free Desserts' as theme,after two delectable desserts i couldnt stop myself to post this fantastic gluten free phirni. Though i have tried phirni couple of times, i havent sweetened them with jaggery. Obviously i want to dish out phirni with organic jaggery which i have carried all the way from India. Jaggery works awesome and gives a super catchy caramel colour to this delicious phirni.
1/4cup Rice (soaked for 4 hours)
5cups Milk
1/2cup Grated jaggery
1/2tsp Cardamom powder
1tbsp Ghee
Mixed nuts (optional)
Drain the soaked rice and grind as bit coarse paste.
Bring the milk to boil, add the grounded rice paste, jaggery and cook everything in simmer. Sitr continously.
Cook until the mixture turns thick. Add the cardamom powder, ghee and mixed nuts.
Pour this phirni mixture to serving bowl.
Let it sit in fridge. Serve chilled.
Such a delicious dessert Priya, you surely come out with such interesting combinations!..very nice to make this with jaggery!
ReplyDeleteUsing jaggery in phirni must have given it a amazing flavour and those phirni bowls look fantastic .
ReplyDeleteYet i have to try phrini on my own, instead of sugar, jaggery is a healthy option to try it out. Looks delicious!!!
ReplyDeleteLovely caramel color to the phirni. For me whenever I think of using jaggery and milk together in a dish I am terrified. I have had tough times with the milk curdling. I wonder how you managed. Is it the quality of jaggery or is there a technique I am missing?
ReplyDeleteHarini, even i had tough time with milk curdling, here we are cooking the rice paste, milk and jaggery together,its works. Hope this helps.
ReplyDeleteThe color and the texture - both are very appealing.
ReplyDeleteThis jaggery phirni recipe is perfect for me. even diet conscious people can have this without guilt.
ReplyDeleteWhat a beautiful color of the phirni! You have come with some marvelous gluten free desserts for the theme.
ReplyDeleteLove the golden color of this phirni. Looks so tempting.
ReplyDeleteI make kheer with jaggery and that tastes amazing. This phirni must have tasted better than that being more creamy. And love the color of it
ReplyDelete