This dish is inspired by our very old phirni. It has been named as phirangini because of the different colors used in it. You can experimen...
This dish is inspired by our very old phirni. It has been named as phirangini because of the different colors used in it. You can experiment with other fruits as well and give it different colors and flavors.
Whole milk – ½ litre
Rice flour – 2 tbsp
Sugar – 4-5 tbsp (Adjust according to your taste)
Green cardamom powder – a pinch
Saffron strands – a pinch (mixed in a tsp of milk)
Khus syrup – 1-2 tbsp (adjust according to your taste and colour preference)
Grapes – handful- (ground to pulp)
Almond – 1 tsp – slivered
Pistachio – 1 tsp – slivered
Take a non stick pan and add milk. Bring it to a boil then lower the flame and cook for 5 mins. Add rice flour and keep stirring so that there are no lumps. Add sugar and cook for 5-10 more mins till it gets creamy. Add cardamom powder.
Divide this mixture into three separate bowls. Add saffron to the first bowl, khus syrup to the second and grape pulp (reserve some for garnishing) to the third one. Give it a good mix and take it off in serving bowl.
Garnish the first bowl with almonds, second with pistachios and the third one with a tsp of grape pulp. Serve chilled.