Peach Phirni | Rice based Pudding with Peaches | Nectarine Rice Pudding

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Though I am not very fond of sweets, there is one particular dessert which I absolutely adore and that is none other than our desi rice pudding, be it kheer or phirni. While this lusciously creamy sweet pudding is a must-prepare in our home during festivals, given an opportunity, I love making it on other days as well, especially on occasions like birthdays and anniversaries or even parties and get-togethers. So, recently when we had few friends coming over for dinner, I just could not miss this opportunity of making my favorite dessert once again....having said that, I did make it but gave it a little fruity twist by infusing peach flavors in the same (just can't help with the food experimentation bug within me 😜). To my immense pleasure, it came out really magical leaving all the guests absolutely delighted. Well! peaches are in season, if you too are planning to prepare kheer or phirni, do try giving this magical twist and I promise, you will really be surprised with its exotic deliciousness.



Ingredients

Full fat milk - 1 liter
Peaches (chopped) - 5 to 6
Sugar - 1/2 cup
Condensed milk - 3/4th can
Rice (washed and soaked in water for 2 hours) - 2 tbsp
Cardamom powder - 2 tsp
Chopped nuts (almonds, pistachios) - for garnishing



Method

1. First prepare the peach syrup by boiling them in 1/2 cup of water along with sugar; keep boiling until peaches get tender and syrup starts thickening. Occasionally mash them from back side of the ladle so that the syrup comes together well. Also, make sure you don't make a very fine paste; a little chunkiness gives a nice texture to the syrup. Set it aside and let cool.
2. Next, in a large saucepan, bring the milk to a boil after which let it simmer until it reduces to 3/4th its original volume.
3. Meanwhile, drain off the water from the rice and grind to a coarse paste.
4. Once the milk reduces to 3/4th, add the rice and let them cook. Once the rice have cooked and milk has reduced further, add the condensed milk along with cardamom powder.
5. Let it boil for 3 to 4 minutes after which shut the flame and let it cool for around 15 minutes.
6. Mix in the peach syrup and set in the refrigerator to chill for 6 to 8 hours.
7. Just before serving, garnish with some more peach syrup and chopped nuts.



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