Pineapple Phirni

PINEAPPLE PHIRNI 


Phirni, also called Firni, is a classic North Indian sweet pudding that is popular on festive occasions or festivals.


It is a wonderful, fantastically rich, creamy, silky smooth pudding that is a popular festive Indian dessert. It is made with ground rice, milk, sugar and some flavorings like cardamom powder and saffron.

 
 
 
 


Though Phirni and Kheer are like cousins, their way of preparation and taste sets them distinctly apart. Phirni is made from ground rice, while kheer is made from whole rice grains. Phirni has a thicker and creamier texture because of ground rice, while kheer has soft, succulent rice grains. Phirni is always served chilled while kheer can be served hot, warm or chilled as per your preference.
 
 
 
 

The ground rice granules are slow-cooked in milk to a creamy and thick consistency. Slow cooking and perfectly grounded rice are the keys to make a perfect phirni. Use of aromatic basmati rice along with saffron, cardamom powder and rose water makes Phirni not only very aromatic but also very flavorful and delicious too. The icing on the cake is the added chopped nuts.
Phirni is traditionally served in small earthen bowls called as Shikoras. These earthen bowls not only absorb the extra moisture and liquids but also make it thicker. They also infuse the rice pudding with an earthy aroma.
You can set it in individual bowls too which makes it easy to serve.

This fruity Pineapple Phirni is the ultimate comfort dessert in a bowl. The main star of this dessert is the pineapple purée which is added to the basic Phirni recipe and lends it a fruity and tropical flavor. 
You too can try this Phirni recipe to create magic in your kitchen and enjoy a delectable dessert at home. What’s best, it’s super easy to make. I hope you all will like the twist given by me to the scrumptious Phirni. My family just loved it.
 
 
 

INGREDIENTS OF PINEAPPLE PHIRNI 


1- MILK

I highly recommend using full-fat whole milk to get a perfectly creamy texture. 


2- RICE

Use of aromatic basmati rice is recommended but you can use any other good aromatic variety of rice.


3- PINEAPPLE 

For making pineapple phirni, a must-have ingredient is pineapple of course. I recommend using the canned ones. A fresh pineapple is often a bit tart in taste and hence can spoil the milk.


4- SUGAR 

You can use white sugar, brown sugar or even sugar free. However, each will impart its own distinctive taste to the resulting Phirni.


5- PINEAPPLE ESSENCE 

To make the Phirni more aromatic I have added just half teaspoon of pineapple essence. However, this step is totally optional. You can add either rose water or kewda water to make it more rich and aromatic. 


6-  FOR GARNISHING 

You can garnish your Phirni with chopped pineapple chunks, pista and saffron. The addition of pomegranate arils will give it a very beautiful facelift. You can garnish with nuts or fruits of your choice.


NOTES & SPECIAL TIPS TO MAKE PERFECT PHIRNI 


1- Use of full-fat whole milk is highly recommended to get a perfectly creamy texture. 

2- Use of aromatic basmati rice is recommended for a delicious Phirni.

3- Perfectly grounded rice is the key to making a perfect phirni. 

4- You should always cook Phirni on low heat. Slow cooking leads to a perfect creamy Phirni.

5- Canned pineapple should be used to avoid any mishaps. Fresh pineapple might be tart and can spoil the milk. 

 



Let’s see how to make this delightful dessert-


INGREDIENTS: 


Milk- 1 liter (full fat) 

Rice- 1/4th cup
Sugar- 1 cup

Pineapple Slices (canned pineapple)- 8 

Green Cardamoms- 5
Pineapple essence- 1/2 teaspoon 
 

For garnishing- 

Pineapple slices- 2, cut into small chunks 

Saffron- 10-15 threads 
Pista slivers- 1 tablespoon 
Pomegranate arils- 2 tablespoon 


DIRECTIONS:

We will start by rinsing the rise with water.

Thoroughly rinse the rice 3-4 times and then soak the rice in enough water for 30 minutes.

 

Meanwhile, remove the seeds from the cardamom pods and coarsely ground the seeds.

Take out slices from the pineapple can. Give them a quick rinse to remove the excess sugar syrup.

 
 
With the help of a blender jar or grinder jar make a purée of 8 pineapple slices.
 
 
 

Once the rice are nicely soaked for half an hour, drain the water and grind them to a coarse paste.

 
 
Dilute this coarsely grounded rice paste with 1/4th cup of water.
 

Heat the milk in a heavy bottom pan boil.

 
 

Once the milk comes to a rolling boil reduce the flame to the lowest.

Next add in the ground rice paste and mix it well.

 
 

Cook stirring continuously on low or medium low flame.

Do scrape the sides and bottom of the pan to make sure that milk is not sticking to the pan.

Cook until the milk thickens like porridge and ground rice are soft. It will take about 15-18 minutes.

Next, add in sugar, grounded cardamom seeds and pineapple puree.

 
 
 
 

Mix everything well and further cook for 4-5 minutes till the sugar is fully dissolved.

Add in the pineapple essence. Mix it well.

 
 

Turn off the heat.

 
 

Let it come to room temperature.

After that you can either transfer the prepared Phirni in individual bowls or a big serving bowl.

Garnish with chopped pineapple chunks, pista, saffron and pomegranate arils.

Refrigerate it for few hours before serving.

It tastes best when served chilled.

Enjoy the delicious treat!!




Recipe Card



PINEAPPLE PHIRNI 


Phirni, also called Firni, is a classic North Indian sweet pudding. It is a wonderful, fantastically rich, creamy, silky smooth pudding that is a popular festive Indian dessert. 

This fruity Pineapple Phirni is the ultimate comfort dessert in a bowl. 

Preparation Time: 30 minutes 

Cooking Time: 20 minutes 

Serves: 6-7 people 


INGREDIENTS: 


Milk- 1 liter (full fat) 

Rice- 1/4th cup
Sugar- 1 cup

Pineapple Slices (canned pineapple)- 8 

Green Cardamoms- 5
Pineapple essence- 1/2 teaspoon 
 

For garnishing- 

Pineapple slices- 2, cut into small chunks 

Saffron- 10-15 threads 
Pista slivers- 1 tablespoon 
Pomegranate arils- 2 tablespoon 


DIRECTIONS:

We will start by rinsing the rise with water.

Thoroughly rinse the rice 3-4 times and then soak the rice in enough water for 30 minutes.

Meanwhile, remove the seeds from the cardamom pods and coarsely ground the seeds.

Take out slices from the pineapple can. Give them a quick rinse to remove the excess sugar syrup.

With the help of a blender jar or grinder jar make a purée of 8 pineapple slices.

Once the rice are nicely soaked for half an hour, drain the water and grind them to a coarse paste.

Dilute this coarsely grounded rice paste with 1/4th cup of water.

Heat the milk in a heavy bottom pan boil.

Once the milk comes to a rolling boil reduce the flame to the lowest.

Next add in the ground rice paste and mix it well.

Cook stirring continuously on low or medium low flame.

Do scrape the sides and bottom of the pan to make sure that milk is not sticking to the pan.

Cook until the milk thickens like porridge and ground rice are soft. It will take about 15-18 minutes.

Next, add in sugar, grounded cardamom seeds and pineapple puree.

Mix everything well and further cook for 4-5 minutes till the sugar is fully dissolved.

Add in the pineapple essence. Mix it well.

Turn off the heat.

Let it come to room temperature.

After that you can either transfer the prepared Phirni in individual bowls or a big serving bowl.

Garnish with chopped pineapple chunks, pista, saffron and pomegranate arils.

Refrigerate it for few hours before serving.

It tastes best when served chilled.

Enjoy the delicious treat!!



 
 

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