Sunday, August 29, 2010


Milk - 2 cups
Rice - 2 tbsp
Sugar - 1/2 cup ( vary according to taste)
Almonds - few ( for garnish)
Rose essence (optional ) - I did not use it.

Soak rice for a few hours. Preferable to use basmati rice
Grind to paste

Blanch almonds - if using a microwave - place almonds in a bowl, microwave for a minute. Cool, peel off the skin and cut the almond into thin slivers.

Take a thick vessel
Mix the ground rice in milk.
Heat on gentle flame
Add the sugar.
Stir often and keep on the heat till the rice cooks and milk begins to thicken.
( If required add condensed milk, in which case, the quantity of sugar needs to be reduced)
Remove, garnish with almonds.

Chill and serve.

Note - the mixture will thicken as it cools.

1 comment:

  1. yummmmmmmmmmmy i love phirnee..especially in a khullad. Chill it for a long time till it becomes thick. Should try some with a bit of gulab jamun.Nice recipe I like it.


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