Makhmali Shahi Phirini

By uzma shouab  |  25th Feb 2016  |  
4.6 from 2 reviews Rate It!
  • Photo of Makhmali Shahi Phirini by uzma shouab at BetterButter
Makhmali Shahi Phiriniby uzma shouab
  • Prep Time

    3

    Hours
  • Cook Time

    75

    mins
  • Serves

    8

    People

2412

2

About Makhmali Shahi Phirini Recipe

Like different types of culture in India different types of kheer are also famous. Here is one of the recipe of kheer, taught to me by my Grandma.

Makhmali Shahi Phirini is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Mughlai cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Makhmali Shahi Phirini at your home. Makhmali Shahi Phirini by uzma shouab will help you to prepare the perfect Makhmali Shahi Phirini at your home. You don't need any extra effort or time to prepare this. It just needs 180 minute for the preparation and 75 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Makhmali Shahi Phirini.

Makhmali Shahi Phirini

Ingredients to make Makhmali Shahi Phirini

  • 1/2 cup rice
  • 1 1/2 litter Milk
  • 1/2 Cup Milkmaid
  • 3/4 cup sugar
  • 1/4 cup fine cashew powder
  • 1/4 cup fine almond powder
  • saffron strands 1 to 2 pinch
  • Rose water or Kewra essence 2 to 3 tbsp
  • 1 tsp green cardamom powder
  • Few Almonds and pistachio for garnish

How to make Makhmali Shahi Phirini

  1. Soak rice for 3 hours, dry in air, grind till granulated but not powdered.
  2. In a pan roast granulated rice, when a pleasant smell comes, turn off the stove. When rice temperature is down, add milk slowly. Again turn on the stove and continue mixing it with the help of a spoon.
  3. In another mixing bowl add milkmaid, cashew nut and almond powder, mix well. Now pour this mixture in rice and milk mixture and mix well.
  4. After 2-3 minutes, add sugar and mix. When it reduces to half of its original quantity turn off the stove and add cardamom powder and pour this mixture in a clay pot to set.
  5. When temperature is low, add rose water or kewra essence, saffron flakes and a few chopped almonds over it and let it cool.
  6. Serve chilled for best taste.

My Tip:

Use maava in place of milkmaid.

Reviews for Makhmali Shahi Phirini (2)

Ritu Krishan Mittal3 years ago

Yum yum
Reply
uzma shouab
a year ago
thanks to like

samina syed3 years ago

Mashallah vry nyc
Reply
uzma shouab
a year ago
thanks to appreciate :blush:

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