Strawberry phirni

Strawberry phirni
Main Ingredients:



Basmati rice - 5 tbsps soaked for 15-20 mts in water, drained and ground to a fine paste with 1/2 cup milk
Full cream milk - 3 1/2 cups
Sugar - 1 cup (you can use 3/4 cup if strawberries are not too tart)
Strawberries - 12, washed, sliced and blend to a puree
Green cardamom powder - 1/2 tsp OR few drops of strawberry extract
Pistachios - fistful, blanched, peeled and sliced


Heat milk in a heavy bottomed vessel and bring to a boil. Simmer till it reduces to 3/4 th of its original quantity.
Drain the soaked basmati rice and grind to a fine paste with 1/2 cup of boiled milk. Remove to a vessel, mix well and set aside.
Once the milk is reduced to 3/4th of its original quantity, gradually add the ground rice mixture and keep on stirring till it blends well into the milk and it begins to thicken.
Keep on stirring so that the bottom does not burn. The stirring could take anytime between 15-18 mts. Add cardamom powder and sugar and continue to stir till the sugar dissolves and it forms a nice creamy mixture with no lumps.
Add the strawberry puree and mix into the mixture till well combined. Allow to cook on very low flame for less than a mt and turn off flame.
Remove to a bowl, bring to room temperature and chill until serving time. At the time of serving, spoon the phirni into the serving bowl, garnish with sliced pistachios.


If the strawberry phirni has turned too thick, add a few tbsps of boiled milk to loosen it.
If the strawberry phirni is too thin and runny, add 1-2 tbsps of rice flour mixed in 4 tbsps of water and add it to the simmering phirni and stir constantly till it turns thick.
At the time of serving, you can drizzle strawberry coulis on top and give it a swirl.