352 calories, 9 grams fat
The tale of how a simple sweet treat of milk, rice, cardamom, sugar called Sheer Berenj transformed into the exotically luscious phirni may not be an exciting story to hear – there is after all no mention of a toothless Nawab wanting an indulgence – but that lacuna has done little to damp the rise of this rice pudding as one of the finest creation of the Mughal kitchen. In fact, the late Jiggs Kalra would often call phirni, the finest example of “culinary deception.” The outcome of this exquisitely simple dessert, he said, “often belies the simple ingredients and techniques that are used to bring it to life.”
Rice 150gm
Clean, wash and soak the rice for 3 hours. Then make a thick paste, and keep it aside
Soak the saffron in warm water
In a thick deep pan, pour the milk and boil for 10 minutes
Add saffron and rice paste and stir it until one string consistency, add the sugar and give one boil.
Remove from the flame and allow to cool
After it cools down, add half cut blue berries. Mix well and store it in the refrigerator
Serve it cold, garnish with pistachio and blueberries
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.
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