Phirun | How to make Phirun

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By Kashmiri Cuisine - Roli Books
Created on 5th Apr 2016
  • Phirun, How to make Phirun

About Phirun

A beautiful rice pudding dish to try.

Phirun, a deliciously finger licking recipe to treat your family and friends. This recipe of Phirun by Kashmiri Cuisine - Roli Books will definitely help you in its preparation. The Phirun can be prepared within 15 minutes. The time taken for cooking Phirun is 40 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 8 people. The recipe details out how to make Phirun step by step. The detailed explanation makes Phirun so simple and easy that even beginners can try it out. The recipe for Phirun can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Phirun from BetterButter.

  • Prep Time15mins
  • Cook Time40mins
  • Serves8People
Phirun

Ingredients to make Phirun

  • Rice ¾ cup / 150 gm
  • Milk 5 cups / 1 litre
  • Green cardamoms (choti elaichi), crushed 4
  • Almonds (badam), blanched, slivered 3 ¼ tbsp / 50 gm
  • Saffron (kesar) a pinch
  • Sugar 1¼ cups / 250 gm
  • Silver leaves (chandi vark) 8
  • Clay bowls (kasore), soaked in water 8

How to make Phirun

  1. Pick, clean and wash the rice. Soak it in water for 3-4 hours. Drain the water and let the rice dry. When dry, either crumble it or grind coarsely for 10 seconds.
  2. Heat the milk in a heavy-bottomed pot. Bring to a boil, add the rice, green cardamoms and almonds to it. Stir frequently with a ladle.
  3. Lower the flame and cook till the rice gets soft and the milk thickens. Stir frequently to ensure that it doesn’t stick to the bottom.
  4. Crush the saffron and soak in a few spoons of hot milk. Add to the pot, followed by the sugar. Stir for a few minutes and remove from the flame.
  5. Remove the clay bowls from the water, and allow them to dry. When the phirun is ready, ladle it out into separate bowls. Decorate with silver leaves and serve chilled.

Reviews for Phirun (1)

Sanjay Reddya year ago
Nice way to make phirni
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