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Shahi kesar gulab jamun phirni

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Ingredients

1 and ½ litre 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

Shahi kesar gulab jamun phirni

Cuisine:
  • Medium

Directions

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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 with silver foil, rose petals and almond and pista flakes further enhancing the flavor of it. The flavor and essence of kesar (saffron) gives a nice deep yellow color and a subtle aroma to this sweet dish.

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Steps

1
Done

Wash the rice and soak in enough water for 30 minutes.

2
Done

Drain the water and grind in a blender to make a coarse paste.

3
Done

Heat a heavy bottom pan and add milk in it.
Once the milk comes to a boil, simmer the heat.

4
Done

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.

5
Done

Add cardamom powder and sugar and cook till the phirni has thickened to 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.

6
Done

Garnish with almond and pistachio flakes, silver foil and dried rose petals.
Serve it chilled.

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