Pearl millet phirni recipeBy Reshma Seetharam
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
- 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.
- 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.
- 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!