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Beetroot Phirni A very scrumptious Indian Dessert Phirni with addition of beetroot. INGREDIENTS: Milk- 1 liter (preferably full fat)
Rice- 1/4th cup
Sugar- 1 cup
Beetroot- 1
Green Cardamom powder- 1 teaspoon
Rose water- 1 teaspoon
Red food color- 1/4th teaspoon (I have used Wilton Christmas Red Color) (optional)
To garnish- Slivers of Cashews, Pistas, Almonds and few dried Rose petals
DIRECTIONS:
We will start by rinsing rice 3-4 times and then soaking the rice for 30 minutes.
After that drain the water completely and grind it to a coarse paste. Dilute the paste with 1/4 cup of water and keep it ready.
Peal and wash the beetroot and cut into 5-6 pieces.
Boil it in to pressure cooker with little water for 2 whistles.
Let it cool. Grind it and make a puree.
In a separate pan, add beetroot puree and let it cook it for 5-6 minutes at medium heat.
Cook till all the moisture dries.
Meanwhile in a heavy-bottomed pan boil the milk .
Once the milk starts boiling, reduce the flame to low and add the ground rice paste.
Cook stirring continuously on low or medium flame until the milk thickens like a porridge.
And rice are fully cooked.
Add cooked beetroot puree, sugar and cardamom powder and cook for few more minutes until everything gets blended well.
Switch off the flame.
Add rose water and mix well.
Add food color too. I have added food color to give it a more vibrant and brighter look. However, you can skip adding color.
Allow it to cool.
Serve in individual bowls. If you have small earthenware bowls, your phirni will look all the more delectable in them.
Garnish with slivered nuts.
You can refrigerate it for an hour before serving.
Enjoy!!!!
Happy fasting & Happy Feasting!!
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