Makhana Phirni
Servings - 2 - 3
INGREDIENTS
Ghee - 15 milliliters
Lotus seeds - 25 grams
Ghee - 1 teaspoon
Pistachios - 25 grams
Almonds - 25 grams
Cashews - 25 grams
Milk - 30 milliliters
Saffron - 1/2 teaspoon
Milk - 900 milliliters
Sugar - 100 grams
Cardamom powder - 1/4 teaspoon
Pistachios - for garnishing
PREPARATION
1. Heat 15 milliliters ghee in a pan, add 25 grams lotus seeds and roast for 3 - 5 minutes on medium heat.
2. Remove it from heat and transfer this into a blender.
3. Blend it into a fine powder. Keep aside.
4. Heat 1 teaspoon ghee in a another pan, add 25 grams pistachios, 25 grams almonds, 25 grams cashews and roast for 5 - 7 minutes on medium heat.
5. Remove it from heat and transfer this into a blender.
6. Blend it into a fine powder. Keep aside.
7. In a bowl, add 30 milliliters milk, 1/2 teaspoon saffron and mix it well.
8. Soak for 30 minutes.
9. Take a heavy skillet, add 900 milliliters milk and stir well.
10. Bring it to a boil.
11. Add the prepared saffron milk and mix it well.
12. Then, add the blended lotus seeds and mix it again.
13. Bring it to a boil.
14. Cook for 8 - 10 minutes on medium heat.
15. Now, add 100 grams sugar, blended dry fruits and mix it well.
16. Cook for 8 - 10 minutes on medium heat.
17. Add 1/4 teaspoon cardamom powder and mix it well.
18. Cook for another 3 - 5 minutes on medium heat.
19. Remove it from heat.
20. Garnish with pistachios.
21. Serve.
Badam Phirni
Servings - 3 - 4
INGREDIENTS
Almonds - 100 grams
Water - 300 milliliters
Rice - 120 grams
Water - 300 milliliters
Milk - 1.3 litres, divided
Powdered sugar - 150 grams
Cardamom powder - 1/2 teaspoon
Saffron - 1/2 teaspoon
Almonds - for garnishing
PREPARATION
1. In a bowl, add 100 grams almonds, 300 milliliters water and soak for 3 - 4 hours.
2. In a another bowl, add 120 grams rice, 300 milliliters water and soak for 2 hours.
3. In a blender, add soaked and peeled almonds, 100 milliliters milk and blend it into a smooth paste. Keep aside.
4. In a blender, add soaked rice, 200 milliliters milk and blend it into a smooth paste. Keep aside.
5. Heat 1 litre milk in a heavy skillet and stir well.
6. Bring it to a boil.
7. Then, add blended rice paste and mix it well.
8. Now, add 150 grams powdered sugar and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1/2 teaspoon cardamom powder, 1/2 teaspoon saffron and mix it well.
11. Then, add the blended almond paste and mix it again.
12. Cook for another 3 - 5 minutes on medium heat or until the mixture thickens.
13. Remove it from heat.
14. Garnish with almonds.
15. Serve.
