Summer is the time of enjoying chilled desserts after food. Maybe you are short of time at the end of a long day, but this sweet dish will compel you to spend a while in the kitchen to enjoy a delicious treat that will cool you down and rejuvenate your experience. You can put it together and refrigerate it for two to three days. Shahi phirni is a milk-based candy delicacy made with coarsely ground rice and lots of dry culmination.
Saffron and rose water are brought to decorate the flavor. The texture is extremely creamy-wealthy. This milk dessert owes its origin to the Mughlai cuisine. Though this royal candy dish is served and loved in almost all elements of India, it’s miles a well-known delicacy and distinctiveness of Punjab vicinity. When you go to this area, you’ll see from every roadside dhaba to massive and famous restaurants serving this dish with outstanding pride.
Shahi phirni may be like the easy Indian kheer organized with milk and rice. The difference is that in kheer, rice is used, but in phirni, crushed rice is used. The shahi dish is pleasantly served after a lavish meal. It has a cooling impact on the belly and the relaxation of the frame that’s beneficial in, particular in the summer season, when we sense warmth because of the diffused energy that controls metabolism.
Phirni can be served warm or chilled. But its real taste may be relished only when it’s far served chilled in a clay pot or an earthen bowl. Clay pot infuses it with an earthy flavor and gives a true experience. However, you could use your everyday serving bowls too.
Wash rice and soak it in water for an hour. After an hour, drain the water and coarsely grind the soaked rice in a food processor to turn it into a grainy consistency. Soak almonds for three to four hours. Peel and chop them. Chop cashews and pistachios also and keep them apart one at a time. Soak saffron strands in little milk for an hour. Take a thick backside deep pan. Add milk to it and give a boil on the excessive flame. Take out one cup of hot-boiling milk and add coarsely floor rice paste into it. Mix nicely. Add this combination to the simmering dairy stirring constantly on low flame so that no lumps are shaped.
If you locate a few lumps, run an available mixer twice or thrice to interrupt the nodes and provide clean consistency. Add chopped almonds and cashews. Mix well, stirring it. Cook it for 45 minutes stirring from time to time. It will become almost half of in amount. Then upload rose water, soaked and beaten saffron strands, and sugar.
Give an excellent stir. Cook for some other 15 to twenty minutes. Turn off the flame. Add raisins and mix properly. Turn it into a massive bowl and permit it cool at room temperature. Once it cools down, transfer it into small clay bowls and allow it to set for half an hour.
