Punjabi Thandai Phirni | How to make Punjabi Thandai Phirni

By Antara Navin  |  21st Apr 2016  |  
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  • Punjabi Thandai Phirni, How to make Punjabi Thandai Phirni
Punjabi Thandai Phirniby Antara Navin
  • Prep Time

    30

    mins
  • Cook Time

    25

    mins
  • Serves

    2

    People

55

0

About Punjabi Thandai Phirni Recipe

Phirni is a classic Indian sweet pudding that is a must in North India on festive occasions or special celebrations like Diwali. Original recipe inspiration is Chef Kunal Kapur. My take on this recipe to make it low fat healthy but equally delicious. Do try it.

Punjabi Thandai Phirni

Ingredients to make Punjabi Thandai Phirni

  • 600 ml milk (Full fat, 2%, skim, fat free)
  • 2 tbsp basmati rice washed and soaked for atleast 30 minutes
  • 1 tbsp almonds blanched and peeled
  • 1 tbsp cashews blanched
  • 1 tbsp walnuts blanched
  • 1.5 tsp fennel seeds
  • 4 cardamon pods
  • 1/2 star anise
  • 1.5 tsp khus khus soaked for atleast 15 minutes
  • 1/4 tsp ground cinnamon
  • 1/2 cup honey (or 1/2 cup granulated sugar)
  • 1 tbsp sugar (if using honey)
  • 2 drops of kewra
  • 1-2 saffron strands or you can use edible food colour (the taste remains yummy even if no colour is added)

How to make Punjabi Thandai Phirni

  1. Boil the milk and keep on boiling until it thickens. Keep stirring in between to prevent the milk from sticking at the bottom.
  2. Take some milk in a bowl and add 1-2 strands of saffron (kesar). Keep aside.
  3. Drain the basmati rice and add it to a mixer/blender. Strain the khus khus and add it to the mixer.
  4. Add the rest of the ingredients except the saffron in the mixer and grind it. Add some milk and grind it to a smooth paste. This might take 5-10 minutes but make sure you get the right consistency. It should not be coarse but smooth.
  5. Add this smooth paste slowly to the milk and keep on stirring. Add the saffron mixture.
  6. When the milk reaches the consistency of a pudding, turn off the flame and transfer it to a bowl . You should know that the Phirni thickens more on cooling. So remove the pudding from the heat accordingly. Cool it in a refrigerator.
  7. Garnish it with sliced almonds,raisins or pistachios. Serve it cold.

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