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Monday, November 9, 2015

Badam Phirni ( Diwali Collaboration with A Dollop Of That! )

The next recipe that I am sharing for the Diwali series is a rich creamy dessert from North India. Known as the phirni, it is basically rice paste cooked in saffron-cardamom flavoured milk and loaded with nuts. While I would have loved to do an Odia recipe (as some of you had requested), I am running short on time and energy as the vacations have started for my kid.


I picked this recipe as it reminds me of yet another Odia recipe known as the 'Gaintha' or 'Attakali'. It is a slightly rustic recipe that is made out of rice paste which is first cooked into a solid mass, broken down into small balls and then cooked in cardamom-peppercorn flavoured milk. To me, phirni always seems to a more glamorized version of the Attakali. My phirni recipe is a slightly more nuttier and richer version of the regular one as I have added almond paste to it while cooking.

Read on for the recipe - ( And do not forget to scroll down to the bottom of this post for another surprise by Parinazz of A Dollop of that !)


















Preparation Time - 30 mins

Ingredients -


  • 5 heaped tbsp of any fragrant rice ( Basmati /Jeera/GobindoBhog )
  • 1/2 liter + 2/3 cup milk
  • 15-16 almonds
  • 4 heaped tsp sugar ( as per taste )
  • 2 pinch saffron strands
  • a pinch of cardamom powder
  • pistachios for garnishing
  • rose petals for garnishing


Preparation - Wash and soak the rice for 2-3 hours. Grind into a smooth paste with 3-4 tsp milk. Dissolve in another 1/2 cup of milk.

Soak the almonds in hot water for 1 hour. Remove and peel them. Grind into a smooth paste with 2-3 tsp milk.

Soak saffron strands in 3-4 tbsp hot milk.

Cooking - Heat a wide mouthed nonstick saucepan. Add 4-5 tbsp water to it. This prevents milk from sticking to bottom and getting burnt.

Pour in the milk and bring it to boil on medium flame. Let it reduce by 1/3 rd.

Pour in the rice paste and cook with continuous stirring (preferably using a whisk) to prevent the formation of lumps. Do this for 7-8 mins. The mixture will become thick and take a creamy texture.

Then pour in the saffron milk (just remember to rub the strands with your fingers to get a deeper colour), sugar, almond paste and cardamom powder. Cook for 3-4 mins while stirring continuously.

Remove from the flame. Pour it into the serving bowls and pop it into the fridge.

Garnish with saffron strands, pistachios and rose petals. Serve chilled.


















Do not forget to check out these interesting recipes too !!






















Parinaaz's - Kesar Pista Biscuits









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