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Showing posts with label north indian sweet. Show all posts
Showing posts with label north indian sweet. Show all posts

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









Saturday, September 20, 2014

Mawa Gujiya

The first of my posts leading up to the Diwali festivities ( I know it is still a long way but was feeling quite happy after a thorough cleaning session ). Mawa gujiya is one of those classic Holi/Diwali recipes that are on the must-do list of everyone. They are deep fried pastries stuffed with a spiced khoya (solidified milk ) and dry fruits filling. They can be stored in an airtight container for upto a week. The vegan version uses a mix of roasted semolina and fried coconut instead of the milk solids.

Read on for the recipe -




For the dough -

  • 1 1/2 cup all purpose flour
  • 5 tsp hot oil
  • 2 tsp semolina
  • 2 pinch baking powder
  • salt to taste
  • cold water for making dough
  • oil for deep frying


For the stuffing -

  • 2 cups khoya
  • 1 cup powdered sugar
  • 12-14 cashews
  • a fistful of raisins
  • nutmeg powder


Preparation - Take the all purpose flour, semolina baking powder and salt in a bowl. Add the hot oil and rub in. Then add water, very little at a time and knead into a stiff dough. Cover with a damp cloth/little oil and keep aside for sometime. Knead it once again after 30 mins. It should feel smooth else repeat the process once again.

Cooking - Fry the khoya in a wok till it just starts to brown. Remove and keep aside.

Fry the raisins and cashews in the same wok with a little ghee. Remove and add to the khoya. Also add the powdered sugar and mix lightly using your fingers.

Pinch small portions of the dough and shape into a flattened disc. Dust a working surface and roll out the discs into small circles. Put some of the khoya mixture in one half of the circle leaving out some space on the edges. Apply water along the circumference before folding it into a half moon shape. Use a fork to make crimp patterns on the sealed edge. Repeat the process with the remaining dough and stuffing.

Heat sufficient oil in a wok. Add the gujiyas one or two at a time. Fry on one side till brown before turning over and frying the other side as well.

Allow to cool down a bit before serving. Keep the rest in an airtight container.

















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