Annapurna: Peach Phirni / Rice Pudding

Tuesday 4 July 2017

Peach Phirni / Rice Pudding

Phirni is one of the classic North Indian delicacies . Basically it is a creamy rich rice and milk based egg-less sweet pudding specially made on festivals and special occasions. Traditionally Phirni is served in clay containers which soaks up extra moisture and make it firm and creamy. I have already shared the recipe of Kesar Phirni earlier in my blog.

Today i am sharing a delightful version of the traditional kesar phirni by giving it a fruity punch. Peach phirni is a delectable rice pudding in which fresh peach puree is added to flavor the dessert. Dried rose petals and cardamom powder compliment very well with the flavors of peach in the pudding. This is not the first time i am experimenting fruits in Indian desserts. With successful attempts of adding fruits like, pineapple, banana, orange and mango in my kesari and fruits like apple in rabadi, little did i had doubts about the outcome of this fruit phirni. The peach phirni came out to be lip smacking and my family loved the refreshing aroma and taste of peach and rose petals in the phirni. So while peaches are still in market , do try out this delectable peach phirni and surprise your loved ones !

Peaches are a juicy versatile summer fruit with a refreshing taste and aroma. They are low in calories , contain no saturated fat or cholesterol, are good source of dietary fiber, Vitamin A, Beta - Carotene and Vitamin C. Health benefits of peach fruit include relief from cancer, obesity and blood stasis. It has anti aging properties and helps in maintaining healthy vision, healthy bones and teeth, skin care and nervous system.Source: https://www.organicfacts.net/health-benefits/fruit/health-benefits-of-peach.html

Preparation Time : 30 minutes

Cooking Time: 30 minutes

Servings : 4

Ingredients: 1 cup = 200 ml

2 1/2 cup full cream milk (1/2 liter)
3 large peaches
2 tablespoon long grain rice (i have used basmati rice)
7-8 almonds
1/4 cup sugar
Few saffron strands
1 tablespoon dried rose petals
1/4 teaspoon cardamom powder

Method:

Rinse and soak the basmati rice in water along with the almonds for at least 30 minutes and preferably for 1-2 hours.

2. Meanwhile boil milk in a pan and simmer it for 8-10 minutes. Take 2 tbsp milk from it in a small bowl and soak the saffron strands in it. Let rest of the milk cool down at room temperature and keep covered until use.

3. Wash , deseed and roughly chop the peaches.

4. Peel the Almonds. Transfer them along with the soaked rice and little water or milk to a mixer jar and grind to a coarse paste.

5. To a heavy bottom pan or a nonstick pan , add the boiled and cooled milk and rice paste and mix very well , ensuring there are no lumps. Now heat this pan on medium flame and allow the rice to cook for about 10 -12 minutes. Keep stirring in between , so that the pudding do not stick to the bottom.

6. In another sauce pan take the chopped peaches , sugar and 1/4 cup water. Heat the sauce pan on a medium flame until the fruit cooks well in the sugar syrup. Put off the flame. Allow the mixture to cool down.

7. Blend the cooked peach to a puree using a hand blender or with the help of back of wooden spatula.

8. Add this puree to the phirni and stir well.

9. Add the saffron milk and rose petals and give a quick stir. Allow the phrni to cook for another one minute and put off the flame. Lastly add cardamom powder and mix well.

10. Transfer the peach phirni into a large earthen container or spoon it to individual earthen bowls. Garnish it with rose petals and saffron strands.When the pudding cools down to room temperature, cover it with a cling film and refrigerate at least for an hour before serving. Enjoy the delicious and flavorful peach phirni with your loved ones !

Notes:

This phirni gets it color solely from saffron strands , so do not skip it.
Rose petals give a nice cooling effect and beautiful aroma and taste to the phirni. You may use fresh rose petals if you do not have dried ones.
Usually, the recipe for any phirni calls for soaking and grinding of the rice paste and then adding it to the boiling milk. By this method, there are chances of lump formation of rice in the milk. To avoid this, in this method, the milk is first boiled and cooled down. The rice paste is added to the cold milk, mixed properly to ensure there are no lumps and then placed on the gas top and cooked further.
Almonds are soaked and ground to a paste with the rice. This gives a nice creamy texture to the Phirni.

I hope some of you would love too try out this recipe. If you do so , do not hesitate to share your valuable feed back with us. For more similar recipes do check my posts on the following . ( click on the highlighted words to get the link of the recipe.