Phirni Recipe - Perfect Kolkata Mughlai Style Rice Pudding Recipe

Phirni Recipe - Perfect Kolkata Mughlai Style Rice Pudding Recipe

Calcutta-style Phirni: creamy, set rice pudding enjoy after a lavish meal of biryani & chaap 75g basmati rice, non-parboiled (aatop) 1 litre full-fat milk sugar 75g saffron 4 strands; cardamom powder ½ tsp OR kewra water 1 tsp as we are using saffron, we won’t add kewra water set phirni in new maati’r bhnaar (terracotta dishes) unused bhnaar being porous absorbs water from the phirni, allowing it to dry up and set thoroughly wash and soak rice for 30 minutes: don’t overwash—starch adds to creaminess strain and spread to dry in the sun grind in short pulses: about 4–5 pulses should do the grind should neither be too coarse nor too fine take 1 cup milk out from the total milk add it to the rice flour mixing rice flour in some cold milk before adding it to hot milk will prevent rice from clumping toast cardamom on low heat grind to a fine powder sift through a tea-strainer we need ½ tsp of fine cardamom powder soak bhnaar in water for 30 minutes transfer milk to a heavy-bottomed pan reduce on medium heat, stirring often (10 minutes) saffron colour and smell of saffron will intensify as it boils in milk: if not using saffron, add kewra water now stir the rice flour + cold milk mixture one last time before adding to the pan stir immediately to avoid clumping of rice keep stirring until phirni thickens stirring releases starch from the rice and makes phirni creamy once rice is fully cooked, add sugar a pinch of salt to balance flavours don’t skip this—it really makes a difference to the taste! cardamom powder cook until phirni is neither too runny, nor too thick when poured the mixture should just about find its own level phirni needs to be set before it is eaten allow it to set in the fridge for 24 hours fat in the phirni tends to hold on to smells to avoid it getting ‘funny fridge smells’, cover with a plastic wrap 24 hours later... a well-set phirni doesn’t collapse even when overturned .

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