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 checking out the step by step pictorial recipe 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 milk to a boil along with cinnamon & cardamoms.
Add crumbled cake & nuts. Simmer on a low flame.
When almost half reduced, add sugar & simmer till it is dissolved.
Check for the right consistency. Switch off the flame & add rose water.
Set aside to cool.
Serve, chilled, garnished with chopped nuts & saffron.
Sooji halwa is an easy and a quick dessert which can be prepared in no time. It is a very common sweet dish that is prepared in any festival and it can also be enjoyed as it is or with poori. The latter tastes simply delicious. The same is also known as Rava Kesari down South.
Today I added some custard powder to the sooji and finished it off with some rose water to enhance the flavour. Garnish this halwa with some chopped nuts and have them preferably at room temperature or warm. So check out the step by step pictorial recipe to prepare it.
- 1/2 litre milk
- 1/2 cup sooji (semolina)
- 6 tbsp. brown sugar
- 2 heaped tbsp. custard powder (any flavour)
- 1 tbsp. ghee
- 2 green cardamoms
- 1-2 tbsp. pistachios & cashews, chopped
- 1 tbsp. rose water (opt)
In a bowl, mix together custard powder and 1/2 cup milk to a smooth paste. Keep aside.
Heat ghee in a pan and add the whole cardamoms followed by the sooji. Lightly roast on a low flame till you get a nice aroma.
Add the sugar and the chopped nuts (leave aside few for garnishing). Mix well and add the remaining milk.
Stir continuously on a medium to low flame till it gets slightly thick. Now add the custard mix and keep stirring. It will thicken immediately.
Switch off the flame and add the rose water. Garnish with the remaining nuts and serve as it is or with pooris.
Heat ghee & add cardamoms, then sooji. Roast till you get a nice aroma.
Add powdered sugar and....
..... chopped nuts (keep aside few for garnishing).
Add milk & simmer on a low flame till it turns slightly thick.
Add custard mix & combine well.
It will thicken. Switch off the flame & add rose water.
Serve, garnished with remaining chopped nuts.
