Dry Fruit Phirni
Top Rated Recipe
Key Details:
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prep time: 1 hour 30 minutes
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Cook time: 25 minutes
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Difficulty Level: Easy
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Course: Dessert
Cuisine: Indian
Key Ingredients:
Mixed dry fruits
Low fat milk
Beaten rice (poha)
Brown rice
Honey
About Dry Fruit Phirni
Table of Contents
A healthy phirni
indeed – enjoy it with your family
- Mixed dry fruits, chopped ½ cup
- Low fat milk 3 cups
- Beaten rice (poha) ¾ cup
- Brown rice, cooked ⅓ cup
Step 1. Roast the beaten rice in a non-stick pan on low heat till crisp taking care that their colour is not changed. Remove from heat, cool and grind it coarsely in a mixer.
Step 2. Boil milk in a deep non-stick pan, add the ground beaten rice and brown rice and cook stirring continuously for 5 to 7 minutes on medium heat.
Read MoreIngredients
- Mixed dry fruits, chopped ½ cup
- Low fat milk 3 cups
- Beaten rice (poha) ¾ cup
- Brown rice, cooked ⅓ cup
- Arrowroot, mixed with 2 tbsps low fat milk 1 tbsp
- Honey 2 tbsps
- Fruit cocktail ½ cup
How to Make Dry Fruit Phirni (Stepwise Photos)
Method
- Roast the beaten rice in a non-stick pan on low heat till crisp taking care that their colour is not changed. Remove from heat, cool and grind it coarsely in a mixer.
- Boil milk in a deep non-stick pan, add the ground beaten rice and brown rice and cook stirring continuously for 5 to 7 minutes on medium heat.
- Add arrowroot mixture, mix and simmer for another 2 to 3 minutes. Remove from heat.
- Cool down to room temperature, add honey and mix well. Then chill in the refrigerator at least 1 hour.
- Just before serving, divide the dry fruits equally into 4 individual serving bowls and top with the phirni.
- Garnish with fruit cocktail and serve immediately.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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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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