Kesari & Beetroot Phirni

Phirni is a delicious dessert made in north India. It is made using coarse ground rice, sugar and milk and is flavored with cardamom, saffron and rose essence. Phirni is very similar to kheer but tastes different then kheer. This dessert made during festivals. This recipe makes two different flavors one with beetroot and another one with Kesar (saffron). Beetroot gives a nice color and unique taste to phirni and makes it more inviting.

Kesari & Beetroot Phirni
Print Recipe
Servings Prep Time
4 25 minutes
Cook Time Passive Time
45 minutes 15 minutes
Servings Prep Time
4 25 minutes
Cook Time Passive Time
45 minutes 15 minutes
Kesari & Beetroot Phirni
Print Recipe
Servings Prep Time
4 25 minutes
Cook Time Passive Time
45 minutes 15 minutes
Servings Prep Time
4 25 minutes
Cook Time Passive Time
45 minutes 15 minutes
Ingredients
Instructions
For Kesari Phirni
  1. Rinse rice with water for 2-3 times and soak it into water for 15 minutes. Course grind rice in food possessor and keep it aside.
  2. Take milk in a heavy bottom pan, boil the milk at high heat, keep stirring. Once it come to boil, bring the temperature at low to medium heat. Add ground rice in to boiling milk and cook at low heat for about 30 minutes until the rice gets cooked well. Keep stirring so that it does not get make lumps.
  3. Add sugar and cook for about 5-6 minutes. Add more milk if required to keep it to medium consistency.
  4. Turn off the heat. Add cardamon powder, keasr ( saffron) and rose essence. Mix it well. Cover it. Let it cool and then refrigerate it for 2 hrs.
  5. Kesari phirni is ready to be served. Enjoy chill as a dessert. Serve it in clay pot to make it more appealing.
For Beetroot Phirni
  1. For making beetroot phirni, peel the beetroot and clean with water. Chopped it in to big size. Boil it in to presser cooker with little water for 2 whistles. Let it cool. Grind it and make a puree. In a separate pan, add beetroot puree and boil it for 5-6 minutes at medium heat.
  2. Add 1/2 of cooked kesari phirni in to beetroot puree. Mix it and let it cook at low to medium heat for 5 to 6 minutes. Keep stirring to avoid it getting burnt at bottom.
  3. Turn off the heat. Let it cool and then keep it in to fridge for 2 hrs.
  4. Enjoy beetroot phirni chill as a dessert. Serve in to a clay pot to make it more appealing.
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