Heat milk in a heavy based utensil. After the milk comes to boil put the rice paste in it and cook till this mixture comes to boil again(stir continuously).
Clean rice, wash and soak in water for 30 minutes. Remove water from rice and grind it to a lightly thick paste.
Heat milk in a heavy based utensil. After the milk comes to boil put the rice paste in it and cook till this mixture comes to boil again(stir continuously).
On a low flame till cook till Phirni becomes thick and rice gets cooked. Stir Phirni in every 2 minutes.
Put sugar, cashew nut pieces and saffron in some milk and mix. Cook Phirni till sugar dissolves. Phirni is ready. Turn off the gas. Put Elaichi powder and mix well.
Take out Phirni in a bowl and garnish with chopped pistachios or pour Phirni in small bowls and garnish with chopped pistachios. Keep these bowls filled with Phirni in the fridge to cool. Serve chilled and delicious Kesar Pista Phirni for dessert after dinner.
Grind 12 almonds and add these while preparing Phirni and put thin strips of almonds on top.
The only difference between Badam Phirni and Badami Phirni is that after Badam Phirni is prepared chopped almonds are put on top. Whereas for Badami Phirni almonds are first soaked then peeled and mixed while cooking the Phirni.
Add Gulkand i.e rose jam, take out in a small bowl then pour 2 drops of rose water on top and put in the fridge to cool.
For Grapes Phirni mix grape jelly after Phirni is prepared. Cool Phirni and serve.
For Walnut Phirni, make some walnut paste then add it when Phirni is cooking. Garnish with walnut pieces. In this way prepare various types of Phirni and enjoy..!!
