Makhana Phirni (Fox Nut / Lotus Seeds Pudding / Kheer / Payasam)

 

               Phirni is a traditional rice pudding has its origins in the Northern regions of India. Very common and a popular Indian dessert, it is abundantly found in many sweet shops and prepared in many households. It is a must in all festivals, ceremonies, fasting days or any auspicious occasions. Typically, it is prepared with ground rice in a milk based creamy dessert. 

              

               So let me share a yummy version of phirni prepared with makhana / fox nuts. I sweetened it with jaggery to give a healthy touch and flavored it with saffron. Alternately, you may add brown sugar or date syrup instead. 

               It takes very little time to dish out and turns out just amazing with just a few ingredients. Serve it chilled in small earthen bowls for an authentic touch. So check out the step by step pictorial recipe to prepare this creamy delight.

• 500 ml. full fat milk
• pinch of salt
• 1 cup makhana, dry roasted & powdered
• 1/2 tsp. cardamom powder
• 1/2 cup jaggery powder or to taste
• 1 tbsp. ghee
• 1 pinch of saffron soaked in 2 tbsp. rose water
• 1-2 tbsp. slivered almonds and pistachios
• few dry rose petals
• few mint sprigs

                 Bring the milk to a boil along with a pinch of salt. Add the powdered makhana and cardamom powder. Simmer on a low flame by stirring continuously till it turns slightly thick.  

                 Add the jaggery powder, ghee and saffron water (reserve some to garnish). Mix well and simmer further for 4-5 minutes or till you get the desired consistency. 

                 Switch off the flame and bring it to room temperature. Refrigerate for a minimum of 2 hours. 

                 Serve chilled, garnished with slivered almonds and pistachios, saffron water, dry rose petals and a sprig of mint leaf.

 

                    Bring the milk to a boil along with a pinch of salt. 

Add the powdered makhana & cardamom powder. Simmer on a low flame by stirring continuously till it turns slightly thick.  

  

                     Add the jaggery powder, ghee 

                      and saffron water (reserve some to garnish). 

Mix well & simmer further for 4-5 minutes or till you get the desired consistency.

Serve chilled, garnished with slivered almonds, pistachios, saffron water, dry rose petals and a sprig of mint leaf.

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. 

Black Rice Phirni

 

          Phirni is a traditional sweet / pudding that has its origins in the Northern regions of India. It is typically made of ground rice paste in a milk based creamy dessert. But how about some 'Black Rice Phirni' for a change? So substitute the usual white rice with some black rice. It is absolutely an easy, quick and a yummy chilled dessert. Moreover, it is diabetic friendly and can be enjoyed guilt free.

           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.

 

          Black rice, also know as forbidden rice is widely found in the North Eastern states of India where it is very popular. It is also found in other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour. 

          You can prepare many healthy and interesting recipes with this wonder rice. Apart from phirni and kheer, Paniyarams, idli, dosa, tikki, upma and uthapam can also be made. 

• 500 ml. full fat milk
• 1/4 cup black rice
• 2 tbsp. sugar or to taste
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 2 tbsp. chopped mixed nuts
• 1 pinch of saffron
• few dry rose petals
• 1 sprig of mint leaf

                 Soak the rice overnight. Then blend to a smooth paste by adding some water or milk.

                 Bring the milk to a boil. Add the black rice paste and a pinch of salt. Simmer on a low flame till it turns slightly thick. Keep stirring continuously so that it doesn't get burnt.

                 Add the sugar and cardamom powder. Mix well and simmer further for 1-2 minutes or till you get the desired consistency. Switch off the flame and add the rose water. 

                  Bring it to room temperature and refrigerate for sometime. Serve chilled, garnished with chopped mixed nuts, saffron, dry rose petals and a sprig of mint leaf.

                                  Soak the rice overnight. 

                                  Blend to a smooth paste by adding some water or milk.

                                 Bring the milk to a boil. 

                     Add the black rice paste & a pinch of salt. Simmer on a low flame till it 

                  turns slightly thick. Keep stirring continuously so that it doesn't get burnt.

                                   Add the sugar 

                       and cardamom powder. Mix well & simmer further for 1-2 minutes or

                       till you get the desired consistency. 

                                   Switch off the flame and add the rose water. 

                         Serve chilled, garnished with chopped mixed nuts, saffron, dry rose 

                         petals and a sprig of mint leaf.

          

Bread Phirni / Pudding

 

           Phirni is a traditional sweet / pudding that has its origins in the Northern regions of India. It is typically made of ground rice paste in a milk based creamy dessert. But how about some 'Bread Phirni' for a change? This is an instant version and is made of fresh bread crumbs. It is absolutely an easy, quick and a yummy chilled dessert. 

           Any leftover bread can also come in handy here. 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 fusion dessert.

 

• 1 cup evaporated milk
• 1/2 cup low fat milk
• 2-3 tbsp. sugar or to taste (I used brown sugar)
• 1 cup fresh bread crumbs (I used brown bread)
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• few saffron strands soaked in 2 tbsp. milk
• pinch of yellow food colour (opt)
• 2 tbsp. chopped pistachio
• few dry rose petals & few saffron strands to garnish

           Bring both the milk to a boil in a pan. Add the cardamom powder, rose water and half of the chopped pistachios. Simmer for 1-2 minutes.

            Then add the bread crumbs and sugar. Simmer for 1-2 minutes more. Finally add the saffron milk and food colour. Give it a stir and put off the flame.

            Keep aside to cool and then refrigerate. Serve chilled garnished with chopped pistachios, dry rose petals and saffron strands.

                                  Bring both the milk to a boil in a pan. 

                        Add cardamom powder, rose water & half of the chopped pistachios. 

                        Simmer for 1-2 minutes.

                                 Then add the bread crumbs 

                                  and sugar. Simmer for 1-2 minutes more.

                          Add the saffron milk & food colour. Give it a stir & put off the flame.

                        Serve chilled garnished with chopped pistachios, dry rose petals and 

                        saffron strands.