Hey foodies, today I’m sharing the recipe for Dry Fruit Phirni. Let’s get started! 🥰 To make this recipe, I’m using the Prestige Omega Die-Cast Kadai✨. It has a 3-layer easy release coating with an extra thick 5.5 mm base and comes along with a cool touch handle. This kadai is amazing because nothing sticks to it, ensuring all the ingredients are cooked perfectly, and it’s so easy to clean. 🤩 Do give this amazing...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Soak any rice for 2-3 hours and then blend it to a smooth paste.
Take 1 litre of full cream milk in a kadai, then add the rice paste. Once it thickens, add Kesar, Eliachi Powder, and Dryfruit Mix.
Add the key ingredient, Jaggery water, and mix it well.
Once the rice is cooked, the dry fruit phirni is ready to be served.
Ensure the rice paste is blended smoothly for a creamy texture.
Use a non-stick kadai to prevent sticking and make cleaning easier.
Adjust the sweetness by varying the amount of jaggery water used.
Can I use low-fat milk instead of full cream milk?
Full cream milk is recommended for a rich and creamy texture, but you can use low-fat milk if preferred.
What type of rice should I use?
You can use any variety of rice, but basmati rice is often preferred for its aroma and flavor.
Can I substitute jaggery water with sugar?
Yes, you can use sugar instead of jaggery water, but jaggery adds a unique flavor and is a healthier alternative.
How do I make jaggery water?
Dissolve jaggery in warm water and strain to remove impurities before using.
Can I serve this dish cold?
Yes, Dry Fruit Phirni can be served chilled for a refreshing dessert.
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