Brown Rice Phirni
Top Rated Recipe
Key Details:
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prep time: 1 hour
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Cook time: 3 hour
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Difficulty Level: Easy
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Course:
Cuisine: Mughlai
Key Ingredients:
Brown Rice
milk
cardamom powder and walnuts.
About Brown Rice Phirni
Table of Contents
Brown Rice Phirni is a thick, creamy rice pudding.
Read More- skimmed milk 5 cups
- Brown rice, soaked for an hour 3 tbsps
- water 4 tbsps
- green cardamom powder 1/4 tsp
Step 1. Take milk and put it on stove to boil
Step 2. Take the soaked rice in a blender jar and add a little water and grind to a coarse paste.
Read MoreServing Suggestion : Brown Rice Phirni is a dessert and is best had as it is..
Read MoreIngredients
- skimmed milk 5 cups
- Brown rice, soaked for an hour 3 tbsps
- water 4 tbsps
- green cardamom powder 1/4 tsp
- chopped walnuts 3/4 cup
- grated jaggery 4 tsp
How to Make Brown Rice Phirni (Stepwise Photos)
Method
- Take milk and put it on stove to boil
- Take the soaked rice in a blender jar and add a little water and grind to a coarse paste.
- Then add the Brown Rice paste to the milk that is kept for heating.
- Keep stirring the milk with the Brown Rice paste so that it doesn’t stick to the bottom.
- Now add green cardamom powder.
- The mixture will have begun to thicken now.
- Take the pot off the flame.
- Add walnut pieces and keep some aside for garnish too.
- We will let it cool a bit.
- Then we add the grated jaggery and mix it lightly.
- Ladle the Brown Rice phirni into serving bowls.
- Garnish with walnut pieces and chill.in the refrigerator for upto 3 hours.
- Serve.
Additional Tips and Tricks
- Serving Suggestion : Brown Rice Phirni is a dessert and is best had as it is..
About chef
Masterchef Sanjeev Kapoor
Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, runs a successful TV Channel ‘FoodFood’, author of best selling cookbooks, restaurateur and winner of several culinary awards!
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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