Badam Phirni Recipe

Poonam is a teacher and an artist who makes as delicious food as she makes beautiful paintings. Her passion lies in her uncanny knack of getting both her passion right to a T. Good food and awesome paintings are what you find at her place.

12 nos. Almonds
4 tablespoons Rice flour
21/2 cups Milk
5 tablespoons Sugar
8 strands Saffron
1 teaspoon Cardamom powder
  • Blanch and grind the almonds to a fine paste with 1/2 cup milk. Mix together the ground almond paste and rice flour and keep aside. 
  • Bring the milk to a boil. Add the sugar and stir till the sugar dissolves. Keep aside a tablespoon of hot milk and dissolve the saffron in it. Add the almond-rice mixture into the boiling milk along with the saffron.
  • Stir continuously for a few mintues till the milk thickens and attains a custard-like consistency. Sprinkle in the cardamom powder. Take off fire and cool to room temperature. 
  • Pour into individual bowls, garnish with almonds and pistachios and refrigerate.

No comments:


Related Posts with Thumbnails