Lychee Phirni with a touch of orange blossom
I am born and brought up in India so me liking dairy based dessert is very natural. Most of the indian dessert have dairy in them in some or the other form. The famous rosogulla has paneer, which is like fresh cottage cheese. Gulab jamun have ‘khoya’, which is milk boiled till it is a semi solid clay like texture. The famous mango lassi has yogurt. So you see my love for dairy based desserts is but natural.
When the weather starts warming up, I like to make dessert that are cool. So today’s dessert is perfect in the summer months.
It is an indian equivalent of ‘arroz con leche’. The recipe is simple and the ingredient list is small. 🙂
I love playing with flavors, so decided to put a twist of this traditional Phirni. I love the intoxicating perfume of ‘ orange blossom water’. It is typically used in Mediterranean dessert. I love adding it even to my bath water. I buy it from a local middle eastern store and use it very regularly. Also, I love adding surprises to my dishes. When you think of Phirni, you don’t anticipate anything crunchy. I feel that this addition goes really well with the rest of the components and adds a clear element of surprise and variety of texture. I add chopped Litchi to my Phirni.
It does take time and patience but it is not complicated at all. It uses the ingredients that are typically available in homes.
1/2 gallon of whole milk
1/2 cup of rice, soaked for 30 mins( I have used basmati)
1/2-3/4 cups of sugar
1 tsp orange blossom water
1 can of lychee chopped
Take milk in a heavy bottomed pot and heat on a medium flame until the milk comes to a boil. Make sure you’re stirring constantly so that you do not get a skin formed on the top surface and the milk does not stick to the bottom of the pan.
This is where your patience comes into picture, you must store patiently on low flame unto the milk is reduced to pretty much half of its original volume.
While the milk is boiling, grind this soaked rice with very little water. Make sure you do not make a paste. You do want a mixture that is granular.
Now add the rice mixture to the milk in a steady stream. Make sure you’re starting the milk as you add the rice make sure so that no clumps are formed. Cook for about 5 to 7 minutes, take the mixture on a spoon and check if the rice is cooked.
Now add sugar and keep starting and cooking until you get the desired consistency. Remember the mixture will thicken as it cools down so make sure you do not cook it too much. If you end up with a very thick mixture after it is cool down, You can add a little bit of milk to thin it down.
Once the mixture has come to the room temperature, add the chopped the lychee pieces and the Orange Blossom water.
Pendpala- a dry masoor daal curry
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Hola I am Anagha, and welcome to my Kitchen.
I love to eat and hence I love to cook. I love to travel and take pictures.
This sounds delicious! Can’t wait to try it!