2nd blog anniversary of Appyayan with PHIRNI (Grounded Rice Pudding

Yes!!! friends, Appyayan has turned 2 this April, but because of this mess of hacked mail, it just went out of my mind. I'm feeling so helpless, I can't access my blog(APPYAYAN), for which I have given so much of my time and effort. Google and blogger are no help for this matter, unfortunately I didn't provide any secondary mail, and supposedly, hacker also changed my security question answer, so there is no proof that that is my blog. I think I have lost my access to my blog. So friends, I am blogging from here for now until it resolves, I'm still trying...hoping for best and friends, wish me luck....

I want to thank all my blogger friends, readers and my followers and visitors, because of your support and encouragement, I havn't lost my hope yet and continuing with blogging.........Please visit me here and give your support once again...Thanking you from bottom of my heart, everyone.................


So, now to celebrate this happy occassion, here is one dessert recipe for you,  you all deserve a spoonfull of this delightful PHIRNI...so diggggg in..........



Phirni is kind of rice pudding, but unlike rice pudding, it is made with grounded rice and nuts and the consistency is also thicker than the rice pudding. It has a quite distinc and exotic flavour. It's a perfect chilled dessert for summer....


Basmati Rice : 50 gm.
Milk : 500 ml.
Sugar : 2/3 cup (or according to your taste)
Cashew nuts : about 15 pieces.
Rose water : 1 tsp.
cardamom powder : 1 tsp.

In a grinder, grind rice into a course powder, not totally in powder. Same with the cashew nuts.In a deep saucepan, mix the sugar into the milk and bring it to boil. Once it boils, reduce the heat to simmer, stirrring continuously, until milk is reduced by about a quarter.Then add rice and nuts, stirring time to time, continue cooking. Keep scraping the sides of the pan and add it to the milk, it gives a beautiful creamy texture. Taste to see if it is sweet enough, if not, add some more sugar.  When the rice is soft and the texture is very thick, add rose water. Mix well. The consistency of phirni is thick, not runny like rice pudding/Kheer. Remove from heat, sprinkle grounded cardamom powder. Serve into individual serving bowl and chill. Once it chills, a creamy skin appears on top.  Traditionally, phirni is served in earthen bowls. You can decorate with chopped pistachio nuts and saffron strands.  Serve any time of the day on hot scorching summer. It's just a delightful dessert........nobody will refuse.