(Image source from: ImFoodie)
Shahi phirni, which is very much like simple Indian kheer, is a milk-based sweet delicacy prepared with coarsely ground rice and a fair amount of dry fruits.
This milk dessert owes its origin to the Mughlai cuisine. Though this royal sweet dish is served and loved in almost all parts of India, it is a famous delicacy and specialty of Punjab region.
Shahi Phirni can be served hot or chilled. But its actual taste can be relished only when it is served chilled in a clay pot or an earthen bowl. However, you can use your regular serving bowls as well.
Servings: 4-6; Preparation time: 30 minutes; Cooking time: 60 minutes
* Full cream milk: 1 litre
* Basmati rice: 1 handful
* Sugar: 8 tbsp
* Almonds: 12
* Cashews: 12
* Pistachios: 12
* Raisins: 20
* Rosewater: 2 tsp
* Saffron strands: 10-12
* Wash rice and soak in water for an hour.
* After an hour drain the water and coarsely grind the soaked rice in a food processor to turn it into a grainy consistency.
* Soak almonds for three to four hours. Peel and chop them. Chop cashews and pistachios also and keep aside separately. Soak saffron strands in little milk for an hour.
* Take a thick bottom deep pan. Add milk to it and give a boil on high flame.
* Take out one cup of hot-boiling milk and add coarsely ground rice paste into the pan. Mix well.
* Add this mixture to the simmering milk stirring continuously on low flame so that no lumps are formed. If you find some lumps, run a handy mixer twice or thrice just to break the lumps and give it a smooth consistency.
* Add chopped almonds and cashews. Mix well stirring it.
* Cook it for 45 minutes stirring occasionally. It will become almost half in quantity.
* Then add rose water, soaked and crushed saffron strands and sugar. Give a good stir. Cook for another 15 to 20 minutes. Turn off flame.
* Add raisins and mix well. Turn it to a big bowl and let it cool at room temperature. Once it cools down, transfer it into small clay bowls and let it set for half an hour.
* Garnish with chopped pistachios and refrigerate for four to five hours. Serve chilled.
By Sowmya Sangam