Butterscotch Phirni

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 1 liter - milk
  • 1/2 cup - sugar
  • 1/2 cup - milk powder
  • 6 tsp - Butterscotch milk powder
  • 3 tsp - ghee
  • 2 tsp - rice atta or rice soaked in water for 2 hours; then dried in the sun and powdered in a blender
  • 50 g - almonds, sliced
  • 50 g - pistachios, chopped
  • A pinch of saffron

How to Make Butterscotch Phirni

  • Heat ghee in a thick bottomed vessel, add rice atta and roast.
  • Once it turns light golden take it out on a plate and keep aside.
  • Now take another thick bottomed vessel, heat milk.
  • Once the milk boils, add saffron.
  • When colour changes, on a very low flame add the rice atta.
  • Keep stirring till the atta is cooked.
  • Add sugar and mix well then add butterscotch, milk shake powder and mix well for 2 mins.
  • Remove from heat and allow to cool.
  • Remove to a glass bowl and garnish with sliced almonds.
  • Cool and refrigerate for 1/2 hour.
  • Serve in small mud bowls.