January 10, 2016

Almond and millet phirni

Pearl millet phirni recipe

By
A warm and creamy milk porridge made from whole millets, almonds, milk and sugar.

Prep time: 5 minutes Cook time: 30 minutes Total time:

Yield: 4 cups, about 6 servings
Ingredients: 1 cup whole pearl millets
1/4 cup powdered almonds
3/4 cup white sugar
2 cardamoms peeled and seeds powdered
2 cups water
1 cup milk 
4 tsp condensed milk
2 tsp ghee
A pinch of saffron
To garnish: Crushed cashews, almonds and whole raisins


Directions:


  1. Add ghee into a saucepan. On medium heat, when the ghee meagerly starts to shimmer, add millets, roast in ghee until light brown. Add water; cover and cook on medium heat for 20 minutes. 
  2. Once the millets and cooked, they will be light and fluffy. Add in milk and saffron strands. Bring it to a boil on medium high heat for about 7 to 8 minutes. When the millets are cooked through, add sugar and cardamom powder. Stir well and cook until all the sugar dissolves. 
  3. Add the condensed milk. Let it continue to simmer for 5 minutes. Turn off the heat. It can be served warm or chilled. Many prefer it chilled for a couple of hours. The consistency is also of choice, some like it gooey, and some like it runny. Adding more milk will yield a watery pudding. Enjoy!