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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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.
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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.
