Everything good sees a start with sugar rush in India; lovely sweet beginnings! For the first post on my new shiny blog, what could be better than a sweet treat that would also pave my way into this month’s JFI – Coconut event hosted by Ashwini of Food For Thought?
Phirni is a ’kheer’ like pudding made primarily with milk, rice and sugar. This basic pudding is so versatile, I think, that you can flavor it and dress it up to suit your fancy. Some traditional phirni flavors are Saffron (Kesar Phirni), Mango Phirni, Badam (Almond) Phirni, Rose Phirni (yes, flavored with rose water/rose jam and garnished with rose petals). Check out Ashwini’s wonderful post about Rose Phirni with interesting insight into the history of its origin.
One of my favorite flavors of this smooth velvety dessert is with Almonds. I also happen to love Almond-Coconut combination, so no points for guessing what came out of that! Yes, Coconut-Almond Phirni. So, there I went, wandering off into my kitchen, imagining the two great flavors blending into a smooth, rich pudding and got to work. Traditionally, phirni is not part of South Indian cuisine and I had no idea about this dessert growing up. So, I felt free to experiment with it and I must say it turned out pretty real good! Read on for the recipe.
You’ll need:
- 4 cups milk (I used organic, 2% fat)
- ½ cup coconut milk (homemade or a good variety, store bought)
- ¾ cup sugar *
- 2 tbsp basmati rice **
- ½ cup raw almonds
- ½ cup of fresh grated coconut
- 2-3 pods of green cardamom, peeled and crushed
- A few flakes of toasted coconut for garnish
Method:
- Soak almonds in plenty of water for 5-6 hours. You can also soak them in boiling water for about an hour
- Wash and soak the rice separately for about an hour
- Peel the almonds and grind with coconut and soaked rice to a smooth paste
- In a heavy bottom sauce pan, heat the milk and bring it to a gentle boil
- Add sugar and slowly incorporate the ground coconut-rice-almond paste, continuously whisking the mixture to avoid any lumps
- Reduce the heat to medium-low and continue to whisk until the mixture becomes thick
- Add crushed cardamom and coconut milk. Mix well to combine
- Take off the heat and let it cool. Chill in the refrigerator for a good 4-6 hours
- Serve garnished with flakes of toasted coconut. Enjoy!
* I use Florida Crystals Organic sugar. Since this is not ‘white’ sugar, it added a very faint color to the phirni
** Rice is used mainly as a thickening agent in this dessert. I prefer a runny consistency than a denser one, so I used 2 tbsp of rice. If you’d like a denser, thicker phirni, use about 3-4 tbsp of rice.
A very sweet beginning indeed. The Phirni sounds and looks absolutely mouth-watering. Simply delicious. Can’t wait to sink my teeth into it the next time I visit 🙂
Gorgeous Roopa. Thanks so much for participating in JFI with a lovely entry. Cheers and happy holidays
Amazing Roops! The phirni looks wonderful… Thanks for starting this blog 🙂
It’s realy heartwarming to see your rich, flavorful JFI entry on this cold day.
Perfect drink/dessert toast to welcome the New Year. Thanks Roopa!
Hi Roopa!! Welcome to blogging!! And what a wonderful way to start!!! Good luck with all u do dear!!!!
Wow! I am tempted to make it right now. It looks gorgeous!
great one.Its a nice simple recipe.thanks for sharing
Hi Roopa,came here through Gini! Phirni is a great dish.Thank you for sharing!Looks wonderful!:))
Welcome to the food blogging world, Roopa and what a recipe to kick-start your blog!
Delicious looking phirni!
wonderful recipe for firni. Thanks a lot.
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Coconut: Coconut-Badam Phirni | Kitchen Aromas”? Ireally enjoyed reading
the blog post! Thanks for your effort ,Cyril
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Unser Fokus sei immer auf die Besonderheiten des Lebens gerichtet,
Alltägliches und Profanes hingegen nehmen wir nur am Rande wahr.
Die Yoga Ernährung kannst du so einfach oder raffiniert halten, wie es dir beliebt.
Im Einzelnen heißt das, dass die Hebamme während der Schwangerschaft
neben dem Gynäkologen die erste Station bei Fragen und Problemen ist.
Klaus R. aus Neunkirchen (17.03.2015): Ich habe heute erst erfahren, dass ich
einen zu hohen Blutdruck habe, aber eine natürliche Methode befürworte ich.
Rote Bete enthält Nitrate, die die Blutgefäße erweitern und so den Blutdruck senken.
Zitronenwasser ist eine hervorragende Möglichkeit, die
Gesundheit des Verdauungssystems zu verbessern.
Es kursieren eine ganze Reihe von Ernährungsirrtümern , etwa dass Salz den Blutdruck erhöht oder Light-Produkte schlank machen.
Die Forscher meinen, die Wirkung der Tablette sei so als ob man einen großen Teller Spaghetti essen würde.