Shahi means Royal, and Phirni is an Indian sweet or dessert usually served in earthen bowls during weddings and festivals.
This Shahi Gulab Jamun Phirni is a nice twist to the regular one. I have added store-bought mini gulab jamuns to it and garnished it with silver foil, rose petals, and almond and pistachio flakes further enhancing the flavor it. The flavor and essence of Kesar (saffron) give a nice deep yellow color and a subtle aroma to this sweet dish.
Finally, do check out these recipes
Mango Phirni
Kesar Badam Milk
Kesar Gulab Jamun Phirni
Vermicelli Kheer
Oats and Dry Fruits Kheer
Lauki Ki Kheer
Makhana Kheer
Recipe of Shahi Kesar Gulab Jamun Phirni
Ingredients:
1 and ½ liter Full cream milk
4 tbsp long grain basmati rice
15-20 strands (Soaked in 2 tbsp milk Saffron
150 grams Mini Gulab jamun
1/2 cup Sugar
2 tsp Cardamom powder
Silver foil and dry rose petals for garnishing
Almond and pistachio flakes for garnishing
Method:
1. Wash the rice and soak in enough water for 30 minutes.
2. Drain the water and grind in a blender to make a coarse paste.
3. Heat a heavy bottom pan and add milk to it.
4. Once the milk comes to a boil, simmer the heat.
5. Add ground rice and saffron soaked in milk and cook on low heat till the milk is reduced to half and the Phirni has thickened.
6. Add cardamom powder and sugar and cook till the Phirni has thickened to the right consistency.
7. Keep in mind that Phirni will thicken some more once it is cooled.
8. Transfer the Phirni in terracotta pots and now add mini gulab jamuns and chill in the refrigerator.
9. Garnish with almond and pistachio flakes, silver foil and dried rose petals, and Serve it chilled.
Recipe of Shahi Kesar Gulab Jamun Phirni
Ingredients
- 1 and ½ liter Full cream milk
- 4 tbsp long grain basmati rice
- 15-20 strands (Soaked in 2 tbsp milk Saffron
- 150 grams Mini Gulab jamun
- ½ cup Sugar
- 2 tsp Cardamom powder
- Silver foil and dry rose petals for garnishing
- Almond and pistachio flakes for garnishing
Instructions
- Wash the rice and soak in enough water for 30 minutes.
- Drain the water and grind in a blender to make a coarse paste.
- Heat a heavy bottom pan and add milk in it.
- Once the milk comes to a boil, simmer the heat.
- Add ground rice and saffron soaked in milk and cook on low heat till the milk is reduced to half and the Phirni has thickened.
- Add cardamom powder and sugar and cook till the Phirni has thickened to the right consistency.
- Keep in mind that Phirni will thicken some more once it is cooled.
- Transfer the Phirni in terracotta pots and now add mini gulab jamuns and chill in the refrigerator.
- Garnish with almond and pistachio flakes, silver foil and dried rose petals, and Serve it chilled.
