Kesariya Rava/ Sooji Phirni | How to make Kesariya Rava/ Sooji Phirni

By sana Tungekar  |  9th Nov 2016  |  
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  • Kesariya Rava/ Sooji Phirni, How to make Kesariya Rava/ Sooji Phirni
Kesariya Rava/ Sooji Phirniby sana Tungekar
  • Prep Time

    0

    mins
  • Cook Time

    2

    mins
  • Serves

    2

    People

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About Kesariya Rava/ Sooji Phirni Recipe

A tasty and rich 2 minute dessert made with Rava/Sooji into a phirni that is set and cooked in just 2 minutes! It's lighter than other phirnis and tasty as well.

Kesariya Rava/ Sooji Phirni is an authentic dish which is perfect to serve on all occasions. The Kesariya Rava/ Sooji Phirni is delicious and has an amazing aroma. Kesariya Rava/ Sooji Phirni by sana Tungekar will help you to prepare the perfect Kesariya Rava/ Sooji Phirni in your kitchen at home. Kesariya Rava/ Sooji Phirni needs few minutes for the preparation and 2 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Kesariya Rava/ Sooji Phirni. This makes it easy to learn how to make the delicious Kesariya Rava/ Sooji Phirni. In case you have any questions on how to make the Kesariya Rava/ Sooji Phirni you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like sana Tungekar. Kesariya Rava/ Sooji Phirni will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Kesariya Rava/ Sooji Phirni

Ingredients to make Kesariya Rava/ Sooji Phirni

  • 2-3 cups full cream milk at room temperature
  • 2 tbsp Roasted Rava/ sooji (medium not too thick)
  • 2-4 strands saffron threads
  • 1/2 cup refined sugar
  • 2 tbsp blanched and chopped dry fruits to garnish (a mix of almonds and pistachios)

How to make Kesariya Rava/ Sooji Phirni

  1. Take a non-stick pan and warm the milk in it. Then add in the sugar and mix it well.
  2. Next, add in the saffron strands. Now slowly add in the roasted rava and stir it well on a medium flame. Stir it exactly for 1 minute.
  3. As soon as it thickens, turn off the flame. Pour this into flat dessert bowls.
  4. Garnish with chopped dry fruits and serve it.

My Tip:

The rava stays well and is cooked faster when it is kept roasted and in the fridge. Do not heat the milk too much before adding the rava.

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