Holi or the Festival of Color is coming up. Not a Holi person. Never played Holi in my life. Me and my dad would hide ourselves behind locked doors and would refuse to come out until we were assured that all the friends with their buckets of colored water have left. Yes, I am not fond of Holi as a festival. But its a beautiful festival – literally. And Holi means lots and lots of yummy treats. Fried snacks such as these Mushroom Potato Fritters to delectable sweets like Pedas , or Kheer , Phirnis to yummy drinks like this Mango Lassi. You name it. Every household in India would stock up on these treats before the day of Holi so that, these could be enjoyed to everyone’s hearts content in the evening or after Holi parties. I made a Rose Pistachio Phirni to celebrate Holi with my family and friends. And those who don’t know what a Phirni is, Phirni is a North Indian dessert made with crushed rice and reduced milk and then flavored with saffron, cardamom, pistachio or rose petals. It is DELICIOUS. Phirni is usually served in small earthen pots either chilled or warm. Either way, you can never have enough of this Rose Pistachio Phirni.
This Rose Pistachio Phirni is made with ground basmati rice cooked in reduced full cream milk which is simmered and reduced till thick and creamy. Then flavored with dried rose petals, crushed cardamom, powdered sugar and crushed pistachios. Can you really beat that combination in taste?
The crushed rose petals add a very subtle rose fragrance which screams romance and delicacy. And not to mention, I went an extra step and crunched up some pistachio brittle as a topping. Enjoy my friends.
My two boys and my husband love Holi. Every year, they go out and color themselves beyond recognition, while I stay home and enjoy my me time. Read: Making something delicious in the kitchen while blasting the music. This year for Holi, I prepared a Rose Pistachio Phirni with a pistachio brittle. That Pistachio crumble idea came from my sister who lives in Chandigarh an dis an amazing cook herself. We were just exchanging ideas on phone and she said – why don’t you top the phirnis with some home-made pistachio crumble. And that’s it. She gave an idea and I ran with it.
- 5 cups Whole milk
- 1 TBSP Cardamom powder
- 1/4 cup Basmati rice soaked and then crushed
- 1/2 cup Sugar
- 2 tbsp dried Rose petals
- 1/4 cup pistachio chopped
- 1 TSP Rose water
- Mix the crushed rice with 2 TBSP milk and make a fine paste. This will help preventing lumps when you add this to milk.
- In a non stick deep bottomed pan, heat the milk on medium-high heat. When the milk boils, add the rice paste and reduce heat to medium.
- Stir the rice vigorously to avoid any lumps and cook in low flame till the milk reduces, thickens and takes on a light caramel color.
- Add sugar, chopped pistachio, cardamom powder and crushed rose petals and cook till you get the right texture and thickness. Once the phirni cools down, it becomes thicker as well.
- Refrigerate for a couple of hours so that phirni sets properly.
- Serve cold phirni garnished with chopped nuts and dried rose petals. I have served the phirni with crushed rose petals and a pistachio brittle
PIN for Later