Kuttu Atta Phirni (Buckwheat Flour Pudding)

 

               Phirni is a traditional dessert / 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. 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. 

              But how about some 'Kuttu Atta Phirni' / 'Buckwheat Flour Pudding' for a change? So substitute the usual rice with Kuttu flour. It is absolutely an easy, quick and a yummy chilled dessert. Moreover, it is diabetic friendly and can be enjoyed guilt free. 

  

             Kuttu Flour has many health benefits. It is also called Buckwheat Flour and is perfect for diabetics. It is gluten free, is good for the heart, improves digestion, contains good amount of fibre and provides plant based protein. 

             I sweetened this phirni with sugar and flavored it with saffron and cardamom powder. However, you may use jaggery, brown sugar or date syrup instead, to give a healthy touch. It takes very little time to dish out this pudding and turns out just amazing with just a few ingredients.  

              You can enjoy it as an after meal dessert or with poori / paratha. It's pure divine. Garnish as desired and serve it chilled. 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
• 3-4 tbsp. Kuttu Atta (Buckwheat Flour), dry roasted
• 1/4 cup sugar or to taste
• 1/4 tsp. cardamom powder
• Pinch of saffron soaked in 2-3 tbsp. milk
• 2 tbsp. chopped almonds & chopped pistachios 
• 1 tbsp. raisins
• pinch of dry rose petals & few saffron strands to garnish

          Soak the saffron in 2-3 tbsp. milk for 25-30 minutes. 

          In a saucepan, bring the milk to a boil. 

          Add the dry roasted kuttu atta and simmer on a low flame till it turns slightly thick.

          Add the saffron milk, sugar, half of the chopped nuts and cardamom powder.

          Mix well and simmer further for 1-2 minutes. Switch off the flame. 

          Bring it to room temperature and refrigerate for an hour. 

          Serve chilled, garnished with chopped almonds, pistachios, few saffron strands and dry rose petals.

                  Soak the saffron in 2-3 tbsp. milk for 25-30 minutes. 

In a saucepan, bring the milk to a boil. 

Add the dry roasted kuttu atta & simmer on a low flame till it turns slightly thick.

                   Add the saffron milk,

                         sugar,

                       half of the chopped nuts. 

                       and cardamom powder.

Mix well & simmer further for 1-2 minutes. Switch off the flame. Bring it to room temperature & refrigerate for an hour. 

Serve chilled, garnished with chopped almonds, pistachios, few saffron strands and dry rose petals.

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.