Biscuit & Anjeer Phirni (Biscuit & Fig Pudding)

 

            Phirni is a traditional dessert that has its origins in the Northern regions of India. It is traditionally made of rice powder in a milk based creamy dessert. But how about a phirni with a difference? So check out my version of a phirni made of Biscuit & Anjeer. Just add some powdered digestive biscuit and fig puree to the milk and make this healthy and yummy Biscuit & Anjeer Phirni. 

         

            This recipe is absolutely an easy, quick and a yummy chilled dessert. Any biscuit of your choice can come handy here. I am sure it will be very much appreciated. It is a great party recipe and a festive dessert too. 

            So relish this chilled phirni in a new avatar, just as it is or with poori / paratha. Do check out the step by step pictorial recipe  to prepare this great fusion dessert.

• 2 cups full cream milk
• 1/2 cup powdered digestive biscuit
• 4-5 anjeer (fig) soaked overnight
• 1/4 cup sugar
• 1/4 tsp. cardamom powder
• a pinch of saffron
• 2 drops of kewra essence
• 1 tbsp. chopped dry fruits

          Blend the soaked anjeer into a puree by adding some water. Keep aside.

          In a mixer grinder, grind the biscuit into a powder and keep aside.

          Bring the milk to a boil in a pan. Add the biscuit powder, anjeer puree, sugar, cardamom powder and saffron. Mix everything well and simmer on a low flame, by continuously till it turns slightly thick. 

          When done, switch off the flame and add the kewra essence. Keep aside to cool down before refrigerating it. 

          Spoon the phirni into individual bowls and garnish with chopped dry fruits and few saffron strands. Enjoy as it is or with poori / paratha.

                 Bring the milk to a boil in a pan. Add the biscuit powder, 

                              anjeer puree,

                              sugar, 

                              cardamom powder 

and saffron. Mix everything well and simmer on a low flame, by continuously till it turns slightly thick.

When done, switch off the flame & add the kewra essence. Keep aside to cool down before refrigerating it. 

Spoon the phirni into individual bowls & garnish with chopped dry fruits & few saffron strands. Enjoy as it is or with poori / paratha.

Millet & Anjeer Phirni (Millet & Fig Pudding)

 

               Why not make a phirni with a difference? Shun the usual rice and prepare in a different avatar. Just add millet paste and anjeer / fig puree to the milk and make this healthy and yummy Millet & Anjeer Phirni. It is absolutely an easy, quick and a yummy chilled dessert. I am sure it will be very much appreciated. It is a great party recipe and a festive dessert too. So relish this phirni chilled, just as it is or with poori / paratha. 

                 Phirni is a traditional pudding that has its origins in the Northern regions of India. This recipe of Millet & Anjeer Phirni is diabetic friendly and can be enjoyed guilt free as I have added jaggery instead of sugar. 

           You can enjoy it as an after meal dessert or with poori / paratha. It's pure divine. So try this phirni in a new avatar by checking out the step by step pictorial recipe to prepare this awesome healthy dessert. 

• 2 cups milk
• 2 tbsp. Foxtail Millet, soaked overnight
• 5 dried figs / Anjeer, soaked overnight
• 2 tbsp. jaggery powder or to taste
• 1/4 tsp. cardamom powder
• pinch of saffron
• 2 tbsp. chopped almonds & pistachios
• 1 tbsp. raisins, soaked for 10 minutes
• few dried rose petals
• 1 tsp. chopped anjeer

          Blend the soaked millet into a smooth paste by adding some water. Keep aside.

          In the same way, blend the soaked Anjeer into a puree by adding some water. Keep aside.

          Bring the milk to a boil. Add the ground millet and simmer on a low flame till it turns slightly thick.

          Then add the anjeer puree and continue to simmer for 2-3 minutes by stirring it continuously.

          Add the jaggery powder, cardamom powder, half of the chopped nuts, raisins and saffron.

          Mix well and simmer further for 2 minutes. Switch off the flame and keep aside to cool down before refrigerating it.

          Serve chilled, garnished with chopped nuts, chopped anjeer, raisins, dried rose petals and few saffron strands. 

                                 Soak the dried figs overnight.

                            Bring the milk to a boil. 

Add the ground millet & simmer on a low flame till it turns slightly thick.

Add the anjeer puree & continue to simmer for 2-3 minutes by stirring it continuously.

                      Add the jaggery powder,

 

                           cardamom powder 

half of the chopped nuts, raisins & saffron. Mix well & simmer for 2 minutes. Switch off the flame & keep aside to cool down before refrigerating it.

Serve chilled, garnished with chopped nuts, chopped anjeer, raisins, dried rose petals and few saffron strands. 

Khubani Ka Meetha (Apricot Pudding - Hyderabadi Style)

               Khubani Ka Meetha is a traditional Hyderabadi dessert made from dry apricots, known as Khubani in urdu. It is very simple and easy to make, where the apricots are soaked overnight and then gently simmered to get the desired consistency. In this recipe I have used store bought pitted apricots. The addition of sugar is optional and can be adjusted according to individual taste. 

         

               It is usually served with custard and topped with chopped nuts. This is a festive sweet that is mostly served during weddings or any special occasions. You can relish this royal delicacy with whipped cream or ice cream too. But I served with some hung yoghurt to balance the sweetness. So check out the step by step pictorial recipe to prepare it. 

• 200 gms. dried apricots, pitted
• 1 tbsp. sugar (opt)
• 1/2 tsp. lime juice
• pinch of salt
• 1/4 tsp. cardamom powder
• 1 tsp. kewra / rose water
• 1 tbsp. chopped almonds
• 1 tsp. chopped pistachios
• pinch of saffron
• extra chopped nuts to garnish
• few pomegranate pearls to garnish (opt)
• hung yoghurt to serve

          Soak the apricots overnight in 1 cup water. Pressure cook in the same water it was soaked for 2-3 whistles. This way the cooking time is less. 

          Transfer the contents to a pan and simmer till all the water has dried up. Keep mashing the apricots with the ladle or with a potato masher. 

          Add the sugar (you may add more depending on individual preference), cardamom powder, chopped almonds, lime juice, salt, pistachios and kewra water.

          Mix everything well and simmer for 1-2 minutes. Switch off the flame and add the saffron. Mix and keep it aside to cool. 

          Refrigerate for some time and serve with a topping of some hung yogurt (to balance the sweetness), chopped nuts and pomegranate pearls. 

                       Soak the apricots overnight in 1 cup water. 

                       The soaked apricots.

                      Pressure cook in the same water it was soaked, for 2-3 whistles. Transfer
                      to a pan & simmer till water has dried up. Mash apricots with ladle or 
                      with a potato masher. 

                      Add sugar, cardamom powder, chopped almonds, lime juice, salt,
                      pistachios & kewra water. Mix well & simmer for 1-2 minutes.

                       Switch off flame & add saffron. Mix & keep it aside to cool. 

                     Refrigerate for some time & serve with a topping of some hung yogurt,
                     chopped nuts and pomegranate pearls.