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  • Ingredients
  • Directions
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Phirni also know as matki phirnis. It is served at most punjabi eateries and functions.

  • 3 cups / 600 ml milk
  • 3 tbsp Rice, ground
  • 6 tbsp / 80 gm Sugar
  • 1 tbsp / 15ml Kewda water
  • ½ tsp / 1gm Green cardamom (choti elachi) seeds, ground
  • A pinch saffron (zafri)
  • A few Raisins (kismish)
  • Mix 4 tbsp milk with the ground rice and make a smooth paste. Keep aside. Bring the rest of the milk to the boil and the sugar, stirring until the sugar dissolves completely.
  • Remove the pan from the heat and add the ground rice paste. Stir well and return to heat. Stir constantly until the mixture thickens, Boil for 5 minutes, stirring, Remove the pan from the heat. Add the vetivr essence and green cardamom powder, mix well.
  • Pour the mixture into individual dessert bowls and garnish with saffron and raisins. Chill and serve.

Not reviewed yet

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