Peachy Elaichi Phirni

Recipe source: adapted from Manjula's Kitchen


1 liter milk 
4 tbsp rice 4 
1 can of peaches sliced ones 
1/2 cup-3/4 cup sugar [you can adjust sugar depending on sweetness of peaches]
1/2 tsp cardamom powder 1/2 tsp
Saffron few strands
For garnishing: few pistachios and almonds, cardamom, few slice of peaches, mint leaves


Wash rice, soak it for half hour. 
Soak some saffron in 1 tbsp of warm milk.
Drain the syrup from peaches. Rinse them.  Make a puree in food processor/blender and keep aside.

Take the remaining milk in a thick bottom pan and allow it to boil on medium heat. Meanwhile, drain and grind the rice to a very fine paste adding very little amount of water to it. Add the rice paste to boiling milk, lower the flame and keep stirring the mixture continuously to avoid lump formations. Stir until rice gets cooked completely. Add cardamom powder, saffron milk and sugar. Cook for 2-3 minutes on sim flame. Turn off the heat. Now add the peach puree gently to the rice paste. Transfer into serving bowls, garnish with garnishing ingredients as mentioned above. Refrigerate it for an hour or more. Serve chilled.

Note: Corn flour can be added to thicken the paste faster; you can add freshly cut fruit pieces instead of puree. Other fruits such as mango, guava, avocado, and strawberry can be used to prepare this dish.


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