Rich Creamy Pistachio Phirni

RICH CREAMY PISTACHIO PHIRNI IN 3 SIMPLE STEPSI hate the fact that I am back to blogging after a long gap. Vacation in India is never relaxing for me. With lots of travel to fulfill social commitments with family and friends, all my energy gets drained out and I am left with hardly any once I return to Bahrain after more than a month long summer break. When I am in India, I automatically get adjusted with the environment, may be because my soul feels loved in the place where I was born and brought up.

It’s hard to keep the same routine of blogging and workout regime going when one is on vacation. However, it is imperative to catch up with whatever precious little can be managed. During this break, my workouts would mostly be jogging by the bank of river Brahmaputra. Amidst the beauty of the perennially flowing river and fresh air, I feel energized and motivated. I also do try and chip in with a blog or two in between travel, shopping, social visits. Nonetheless, this leaves me with long gaps in between.

RICH CREAMY PISTACHIO PHIRNI IN 3 SIMPLE STEPS

The weather was damn hot and humid this year during our stay in Assam. Yes! we did experience a lot of rain though, but how could one escape from the humidity. In this hot weather, how cool was it to end the sumptuous lunch arranged for one of our uncle’s family with the newly wedded couple and the long day with my quick Chilled Creamy Phirni with the rich flavor of pistachios, cardamom and rose water was the best amongst the entire spread for lunch.

RICH CREAMY PISTACHIO PHIRNI IN 3 SIMPLE STEPS

WHAT DOES BHAGAVAD GITA SAY

“Karmaney vadhika rastey, maa phalesu kadachana”- ( In Sanskrit)

“Do not let the fruit be the purpose of your actions” – ( In English)

With Krishna Janmashtami due next week and other festivals lined up, most of them falling on a weekday and you barely have any time with work and family. Simple and easy and quick recipes like this classic Phirni, Sesame coconut and dates laddoo, Atta laddoo, Kaju gulkand rolls, Mohanthal, Jalebi, Payox( rice pudding) etc goes perfectly without letting down the festival spirit and your spirit of devotion.

For the uninitiated, Janmashtami is the auspicious day of arrival of Lord Krishna, celebrated with fervour in India and many parts of the world, courtesy the efforts of ISKCON. My husband is an ardent believer of Lord Krishna and was actively involved with Iskon Bengaluru.

The very purpose of ISKCON is to bring people to Krishna consciousness and the basis of this movement is to deliver the message of Lord Krishna as it is, as received by his very first devotee Arjun and handed down to generations through Guru and disciple tradition. This process, they say, has a profound effect on people in general. I and my husband too are positively impacted by this message of Krishna consciousness.

BHAGAVAD GITA, or the song of God, is full of eternal life lessons with the central theme being “Rain or shine, do your work diligently as an offering unto God without getting attached to the result”. BHAGAVAD GITA and its lessons can be the perfect companion for everyone through thick and thins of life. Amongst the many translations and versions of Bhagavad Gita, my favorites are, Bhagavad-gita As It Is and The Bhagavad-Gita For Children and Beginners in simple English.

RICH CREAMY PISTACHIO PHIRNI IN 3 SIMPLE STEPS

Rich Creamy Pistachio Phirni in 3 simple steps

PREP TIME: 30 minutes     COOK TIME: 15-20 minutes                                 SERVERS 6

INGREDIENTS

  • 200 ml full cream milk (4 cups)
  • 150 gm soaked rice
  • 2 tbsp soaked pistachios
  • 1 tin of condensed milk ( 400 gm)
  • Green cardamom powder of 5-6 cardamom pods
  • 1 tsp rose water
  •  Few roasted chopped pistachios for garnish

DIRECTION

  1. Take the soaked rice and drain the water well and put it into a grinder along with the soaked pistachios. Grind it al together into a grity to fine texture( i prefer my grounded rice-nut mixture to be a little coarse so that you get a nice nutty texture in every mouth full)
  2. Pour the milk into a sauce pan over medium heat. Once the milk is hot enough add the rice- nut paste and stir well. Keep stirring constantly so that the paste does not stick to the bottom of the pan. It should take around 6-8 minutes to cook or until it turns into a nice creamy thick mixture. Now, to this add the tin of condensed milk and mix well, then add the cardamom powder and rose water. Mix it up all well. The cardamom and rose water gives a nice flavor and aroma to the phirni.
  3. Pour the phirni into your ready individual bowls or earthen cups ( as per the classic way of serving). Refrigerate each portion for 2 hours to allow them to cool and set. Take the portions of phirni out of the refrigerator and garnish with some roasted and crushed pistachios.

Chilled phirni is an absolutely devine and refreshing dessert to end a sumptious meal or a perfect classic dessert for any festival or celebration.

 

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