Gulab Jamun Phirni

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Phirni is the classical dessert that finds its origin in the Indian state of Punjab. Thick, luscious and creamy dish made by thickening the milk along with coarsely ground rice, phirni is traditionally served in little earthen pots and you would mostly find it being served during festivals and weddings.  While phirni itself is quite a simple recipe, I have given it an interesting twist by adding mini gulab jamuns to the same. This delectable fusion dessert is sure to add to your list of traditional party recipes; serve it during your Diwali get-together, Holi lunch or any pooja ceremony at home. I guarantee it would be loved by your guests. Scroll down for the complete recipe.

Click here if you want to know how to make homemade Angoori Gulab Jamuns.

Gulab Jamun Phirni 


Ingredients

  • Full fat milk - 1 litre
  • Rice (soaked in water) - 4 tbsp
  • Sugar - 1/2 cup
  • Green cardamom powder - 1/2 tsp
  • Rose water (optional) - 1 to 2 tsp
  • Saffron strands - a few
  • Mini gulab jamuns - 5 to 6 + for garnishing


Gulab Jamun Phirni 


Method

1. Wash and soak rice in some water for an hour. Drain the water and grind rice to a coarse mixture. It should resemble the texture of fine rava or sooji.

2. In a thick bottomed saucepan, bring milk to a boil. Simmer the flame and let the milk reduce to 2/3rd of its quantity. Keep stirring the milk occasionally so that it doesn't stick to bottom and burn.

3. Once the milk reduces, add the ground rice and stir continuously for few minutes to avoid formation of lumps.

4. Rice in the milk would start cooking and simultaneously milk would also thicken. It would take about 15 to 20 minutes. In between, keep stirring the milk at regular intervals.

5. Once you see the rice and milk come together in a cohesive mixture, add in the sugar, cardamom powder, saffron strands and rose water. Crumble few mini gulab jamuns with hand and throw in the phirni. Stir it nicely and let the phirni cook for another 5 to 6 minutes. Switch off the flame.

6. Transfer phirni in pudding bowls of your choice. Refrigerate as as it is best enjoyed chilled. Just before serving, warm gulab jamuns a little and top them as garnish on the phirni. For a traditional touch, serve it in kasoras (little earthen pots) which also lend it that much needed rustic earthen fragrance.

Gulab Jamun Phirni 


Gulab Jamun Phirni 


Anshu's Food Odyssey

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