Fennel flavored Phirni with a gulkand cream topping
Phirni is a simpler take on the favourite kheer but can take on beautiful flavours to take it a notch higher! Soaked rice is ground coarsely and cooked with milk and sugar. More flavours can be added to desire. Here I cook phirni with a flavour of fennel or saunf and elevate it with a cream topping flavoured with Gulkand, or rose petals in syrup, an essential for sweet ‘Paan’.
- 50 gm Rice
- 1 litre Milk
- 200 gm Sugar
- 1tsp fennel
- 100g gulkand
- 1 cup whipped cream
- 2 drops rose pink color
- Soak rice for 20 minutes.
- Drain off the water and rinse in fresh water.
- Grind the rice to a fine paste in a mixer and keep aside.
- In a pan bring the milk to a boil with the fennel.
- Reduce heat and simmer for 5-6 minutes.
- Remove from fire and strain the milk to remove the fennel seeds.
- Return the milk to the pan and on the fire over a low flame.
- Stir in the rice and cook till mixture thickens and rice cooks.
- Add the sugar and cook till the sugar dissolves. Cook further for 4-5 minutes on slow fire.
- Remove the phirnee in earthen bowls and put aside to cool.
- Whip the cream to soft peaks. Add the gulkand and rose red colur mix well. Pipe out the sauce over the phirni. Finally garnish with sugar coated saunf and serve.