Kesar Pista Phirni: Want to make ‘special’ sweet dish on Diwali, try Kesar Pista Phirni

Kesar Pista Phirni Recipe: On hearing the name of Kesar Pista Phirni, sweetness dissolves in the mouth. Be it a happy occasion or festival season, Kesar Pista Phirni is made as a sweet dish. This is an Awadhi sweet which is very tasty to eat. Making Kesar Pista Phirni is very popular in Lucknow too. This Diwali, if you want to try something different instead of the traditional sweets, then you can taste Kesar Pista Khirni as a Diwali ‘Special’ Sweet Dish.

This is a very easy recipe to make. People who are fond of eating sweets do not miss to taste it every now and then. Rice, milk, sugar are mainly needed to make Kesar Pista Phirni. If the flavor of saffron is added to it, then its taste increases manifold. Many people also use dry fruits like cashews, almonds to make it.

Ingredients for Kesar Pista Phirni
Milk (creamy) – 1/2 cup
Rice (grated) – 2 tbsp
Sugar – 1/2 cup
Saffron – 1 gram
Pistachios – 30 grams
Cardamom powder – 1/2 tsp
Rose water – 1/2 tbsp
Rose petals – 2 tsp

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How to make Kesar Pista Phirni
To make Kesar Pista Phirni, first take rice and keep them soaked for about one and a half hours. Now take a heavy bottomed pan and put milk on the gas on medium flame and let it boil. Meanwhile, take out the rice soaked in water and grind them lightly. Now after the first boil in the milk, add coarsely ground rice to it and mix it while stirring it well with the help of a spoon. Cook the rice while stirring till they become soft.

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Now peel the pistachios and chop them finely. Now add sugar to the phirni and mix it well. Now add saffron and cardamom powder to it. Then add rose water. Now mix it well. When the whole mixture becomes thick, turn off the flame. If you want, after the khirni is completely made, you can garnish with saffron from above as well. In this way your Kesar Pista Phirni is ready.

If you like to eat phirni hot, then you can serve it directly, but if you want to enjoy cold phirni, then take it out in a big bowl and keep it in the fridge to cool down. When it cools down well, garnish with pistachio saffron and dry rose petals and serve.

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