Phirni
Sameer Kochhar believes that food is about culture, conversations and memories. He draws from his own life journey to write on nostalgia food. He is an acclaimed author and has published 18 books on socio-economic issues.
Ingredients
- 30 ml (2 tablespoons) basmati rice soaked in 118 ml (½ cup) of water for an hour
- 1 litre (4.2 cups) whole milk
- 100 grams (1/2 cup) granulated sugar
- 1.3 ml (¼ teaspoon) cardamom powder
- 1.2 ml (¼ teaspoon) saffron soaked in 30 ml (2 tablespoons) of lukewarm milk for an hour
- 5 ml (1 teaspoon) kewra water (or substitute rosewater), optional
- Sliced green pistachios and dried rose petals for garnishing
Preparation
- Make a coarse paste of the rice and water.
2. In a heavy-bottomed pan, boil the milk until it is reduced by about a third. Stir in the rice paste slowly and carefully, avoiding lump formation. Stir continuously for 5 minutes, then simmer for another 10 minutes stirring occasionally.
3. Add the sugar, cardamom powder, kewra water (if using) and soaked saffron. Keep stirring and simmering till you get a thick custard.
4. Put in individual bowls, cool, and refrigerate until chilled and firm. Garnish with pistachios and rose petals before serving.
Sameer Kochhar
Sameer Kochhar believes that food is about culture, conversations and memories. He draws from his own life journey to write on nostalgia food. He believes that this is a way to preserve his heritage. He practices humanistic management and runs a group of companies with interests in consulting, media and a not-for-profit foundation. He is an acclaimed author and has published 18 books on socio-economic issues.
Read more from Sameer Kochhar
