Rice Pudding is world famous. Phirni is a heavenly tasty indian traditional Rice Pudding. Peoples love to eat this. It is also offer to god in temples. This Rice Pudding is also known as kheer, meetha bhaat, payasam, payasa. It is made by boiling with milk and sugar one of the following: rice, broken wheat, tapioca, vermicelli, sweet corn, etc. It is flavoured with cardamom, raisins, saffron, cashews, pistachios, almonds or other dry fruits and nuts. The term kheer (used in North India) may derive from the Sanskrit word Ksheera (which means “milk”). Other terms like Payasam or payesh (used in the Bengal region) are derived from the Sanskrit word Payasa or Payasam, which also means “milk”.
It is an essential dish in many Hindu feasts and celebrations. Basically Rice Pudding. Such desserts are found on many continents, especially Asia where rice is a staple. Below is the complete recipe guide about indian dessert phirni which is a tasty Rice Pudding.
Indian Rice Pudding Phirni Recipe
Rice Pudding Ingredients
10 Silver Leaves
10 Green Cardamom Crushed
20 Saffron Soaked in 2 Tbsp Water
20 Finely Chopped Pistachios
6 Tsp Rice soaked for 2 hours
2 Liters Milk
2 Tbsp Rose Water
30 Almonds finely chopped
400 Gm Sugar
Indian Rice Pudding Cooking Steps
Below are the complete cooking steps of Indian Rice Pudding Phirni.
First we grind the rice with 1/4 cup water then we heat the milk in a pan add the rice paste. Keep stirring till it thickens sufficient to coat the back of a spoon. Now we add the Sugar. Cook till the mixture thickens again to coat the back of the spoon. Remove from heat. Transfer the thicken milk into containers or bowls. Sprinkle rose water & half dry fruits. Now grind the saffron in a mortar & pestle. Sprinkle this over the dry fruits. Now garnish with the remaining dry fruits, Silver Leaves & Green Cardamom. Refrigerate for 1-2 hours. Enjoy serving or eating. I hope you will enjoy this yummy indian Rice Pudding.
Here are the versions of indian Rice Pudding Kheer.
The Odia version of rice kheer (known as Kheeri) and (Payas in Northern Odisha) likely originated in the city of Puri, in Odisha more than 2,000 years ago. It is cooked to this day within the temple precincts there. Every single day, hundreds of temple cooks work around 752 hearths in what is supposed to be the world’s largest kitchen to cook over 100 different dishes, including kheer, enough to feed at least 10,000 people. Payas is also regarded as an auspicious food and generally associated with annaprashana (weaning ritual of an infant), as well as other festivals and birthday celebrations in an Odia household.
Payesh is also regarded as an auspicious food and generally associated with annaprashana and Janmatithi in a Bengali household. The people of West Bengal and Bangladesh prepare payesh with gurh, ketaki, glutinous rice, vermicelli, semolina and coconut milk, and the result is a stickier and creamier dessert. The South Indian version, payasam or payasa , is an integral part of traditional South Indian meals.
South Indian payasam also makes extensive use of jaggery and coconut milk in place of sugar and milk. The most common types of payasam in South India include milk payasam,sago/tapioca pearl payasam, Semiya (vermicelli) payasam, Paruppu payasam, Nei (clarified butter) payasam (also known as Aravana payasam), Carrot payasam, Wheat payasam, Wheat rava (wheat semolina) payasam, and Arisi Thengai (coconut and rice) payasam, which is a traditional Iyengar-style recipe.
Almonds are main ingredient in indian Rice Pudding Phirni. Almond is also the name of the edible and widely cultivated seed of this tree. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut, inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. The almond is a deciduous tree, growing 4–10m in height, with a trunk of up to 30cm in diameter. The almond fruit measures 3.5–6 cm long. Almond grows best in Mediterranean climates with warm, dry summers and mild, wet winters.
The outer covering or exocarp, fleshy in other members of Prunus such as the plum and cherry, is instead a thick, leathery, grey-green coat. Inside the hull is a reticulated, hard, woody shell called the endocarp. Inside the shell is the edible seed, commonly called a nut. Generally, one seed is present, but occasionally two occur. After the fruit matures, the hull splits and separates from the shell, and an abscission layer forms between the stem and the fruit so that the fruit can fall from the tree. The almond is native to the Mediterranean climate region of the Middle East, from Syria and Turkey eastward to Pakistan. The wild form of domesticated almond grows in parts of the Levant. Almonds can be attacked by an array of damaging organisms.
Sugar also required for indian Rice Pudding Phirni. It is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. “Table sugar” or “granulated sugar” refers to sucrose, a disaccharide of glucose and fructose.
We all know very well that a food without dessert is just incomplete. So below are our some other posts links about tasty & yummy desserts. i hope you will also read them.
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