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Thursday, 4 February 2016

Sesame Seeds & Coconut Phirni


          Phirni, a traditional sweet / rice pudding has its origins in the Northern regions.  It is made of ground rice in a milk based creamy dessert. But how about a 'Sesame Seeds & Coconut Phirni'? Absolutely!! Do try this dessert in a new avatar and play the guessing game with others. 

          I prepared it for the first time today and I should confess that it turned out simply delicious. Poppy seeds too can be included in this exotic delicacy. Serve them chilled, preferably in small earthern bowls for an authentic touch. Please find below a step by step guide with pictures to prepare it.











  • 1 litre milk
  • 6 tbsp. condensed milk
  • 3-4 green cardamoms, bruised
  • pinch of salt
  • 2 tbsp. chopped mixed nuts
  • 2 tbsp. sesame seeds
  • 1 tbsp. dessicated coconut
  • 1 tbsp. rose water
  • 1-2 tbsp. raisins, soaked for 10-15 minutes
  • pistachios to garnish







          Dry roast the sesame seeds for a few seconds. Add the dessicated coconut and stir fry for a few seconds more. Switch off the flame. When cool, grind along with the chopped nuts.

          Add the cardamoms to the milk and bring it to a boil in a pan. Add the sesame seeds powder and salt. Mix well and simmer on a low flame for almost 25-30 minutes.. Keep stirring and scraping the sides of the pan at intervals.

          Now add the condensed milk and simmer further for 4-5 minutes. Take off the flame and add raisins and rose water. Garnish with chopped pistachios and serve chilled.





                            Dry roast sesame seeds.




                            Add desicated coconut and roast further for a few seconds.




                             Take some chopped nuts.




                          Add the roasted sesame seeds & coconut.




                              Grind into a powder.




                            Add the cardamoms to the milk and bring it to a boil.




                       Add the powdered mix & salt. Simmer on a low flame till it turns thick.




                             Add raisins and rose water.




                            Garnish with chopped pistachios and serve chilled.








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