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Wednesday, 24 February 2016

Cake Phirni / Pudding - Fusion Style

          Phirni is a traditional sweet / pudding that has its origins in the Northern regions of India. It is traditionally made of ground rice paste / powder in a milk based creamy dessert. But how about some 'Cake Phirni' for a change? As I like experimenting and giving a new touch to any original recipe, I came up with this idea. 

          It is a great fusion dish and it turned out simply delicious. Any leftover cake of any flavour can come handy here. Do try this phirni in a new avatar by following a step by step method with pictures to prepare it.

  • 1 litre full cream milk
  • 1" cinnamon stick
  • 4-5 green cardamoms
  • 6-7 tbsp. sugar or to taste
  • 1 cup cake crumble
  • 1 tsp. rose water
  • 1 tbsp. chopped nuts
  • few saffron strands

         Bring the milk to a boil in a pan along with cardamoms and cinnamon. Add the cake crumble and the nuts (preserve some for garnishing). Simmer, stirring at intervals on a low flame.

         When it is almost half reduced add the sugar and simmer till it is dissolved. Check for consistency. Put off the flame and add the rose water. 

          Keep aside to cool and then refrigerate. Serve chilled topped with chopped nuts and saffron strands.

                               Cake of any flavour is fine.

                               Crumble the cake.

                               Bring the milk to a boil along with cinnamon and cardamoms.

                               Add the crumbled cake and the nuts. Simmer on a low flame.

                      When almost half reduced, add the sugar and simmer till it is dissolved.

                Check for the right consistency. Switch off the flame and add the rose water. 
                 Set aside to cool. 

                               Serve, chilled, garnished with chopped nuts and saffron.

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