How to Make Phirni - Rice pudding - By archana

Hello and welcome to Archana's Rasoi (Kitchen)! I want to thank you for giving me so many nice recipes and I'm glad that you're enjoying them too! The other day I was traveling in the train. I was sitting next to a woman and her daughter, and the little girl kept looking at me and saying, "Welcome to... Welcome to... Welcome to..." I didn't get it at first. Then the girl's mother started laughing. Then I realized that the kids watch this show with their mothers And the girl was doing an impression of me! So anyway, Welcome to Archana's Rasoi! Thanks a lot for watching. Today I'm going to teach you to make phirni. So keep watching Archana's Rasoi. Let's take a look at what we will require to make Phirni. 1 litre milk, 300-350g Milk maid, 100g Basmati rice, 2 tbsp almond and pistachio chopped and some 1tbsp rose water Now let's begin. First we will boil the milk. I'd like to give you an important tip here. If you want to add sugar or Milkmaid to the milk, then make sure you boil the milk first and then add it. So now let's boil the 1 litre milk. Until then, let me tell you a bit about Basmati rice. When we make Phirni, we use rice in it. And it's like a sticky Kheer (South Asian rice pudding) So you wash the Basmati rice, spread it over a clean cloth, after it dries, heat 1/2 tbsp (or lesser ghee) in a cooking pot, And mix the rice in the ghee. While mixing, make sure the rice doesn't break. After it cools, half-crush it in the mixer. The texture of the rice should be fine like this. We won't add it all together. We will add a little bit over time as it gets cooked. We have a whole tin of Milkmaid here, about 300-350g (a tin has 400g) If you think it isn't sweet enough, you can add 1 of 2 spoons of sugar in it. We have taken almonds and pistachio for decoration. You may also use Vark (edible silver) Now let's wait till the milk is boiling. Looks like the milk is boiling. Let's add the Milkmaid to it. After putting the Milkmaid, mix it well. We added the Milkmaid after boiling the milk. Instead of Milkmaid you can also use sugar. Keep mixing this continuously so it doesn't stick the bottom of the cooking pot. Now we can start adding the Basmati rice that we have. Make sure you add it one spoon at a time. If you put it all together, then it might spoil the recipe. So we will cook it bit by bit. Our Phirni is almost ready! Let's take the cooking pot off the gas and keep it aside. Once again, we boiled 1 litre of milk, we added 350gm Milkmaid to it (after the boiling the milk), Then the Basmati rice was washed, dried and cooked in ghee for a short while, then put it in the mixer and made it fine. And then we put the rice bit by bit into boiling milk (about once every 15 minutes) So it easily takes an hour to make this recipe. One tip I would like to give here, if you are using an aluminium cooking pot, then keep stirring to prevent the ingredients from sticking to the bottom. Since we have added rice, Milkmaid and milk to it. When it's about to be done, this is what the texture looks like It should become smooth, so we need to keep moving it around the cooking pot. Now we will add to this rose water. Then we add some almonds and pistachio now and we will save some for later. Mix it properly because the rice that we added to this has cooked and it should break down in there. So that the rice taste is not so apparent in the recipe. This is a really beautiful recipe. These famous recipes are often seen at wedding receptions and it makes us wonder if we can actually make them at home. We can easily make this at home. Now let's take it out in a pot. We can put it in small mud pots that you usually see at weddings, but make sure you let it cool off for a bit before you eat it. You can add Vark (Edible silver) to it or just use almonds and pistachio. It's hard to find good vark these days; this is why I'm asking you to use almonds and pistachio. Let's take all of this and put it into the pot. The Phirni has to be filled up to the tip of the pot and on top of that we will add the almonds and the pistachio. Our delicious Phirni is ready! Let it set for a bit and if you have small pots, you can pour it into them and serve. Please subscribe to India Food Network. If you have any such recipes, that you think are too difficult then please give me some feedback And keep watching Archana's Rasoi.