Kesar Badam Phirni( Saffron Almond Rice Pudding)

Weather is a great metaphor for life.The change in weather gets me everytime.Just a week back in India,I was sweating like a pig at 115F,jes in a day when I reached here it was 60F and I needed a light jacket.Awww,I really admire mother nature for the way she has made things for us.As soon as I landed in Delhi,the first thing I enjoyed was to walk barefoot,no socks…..hurray!The weather was just so perfect,no sweater,no jackets,no ear protectors & no gloves. Here,towards the end of winter,I was a l’il irritated with everything white around me…I mean the snow,but now its Spring time,the greening of the grass,the leaves,flowers and blooms starting to come etc,it brings a whole new life together.Wonderful!

Well coming to the post, heard about “Phirni”? It’s a traditional Indian dessert,a rice pudding to be precise which is primarily made with milk,sugar and rice.This has been introduced to us by the Mughals.It’s very similar to the “Kheer” that we make.However,Kheer is Pakistani in origin,while Phirni is Indian.Though the original would always be the Kesar Badam Phirni, the variations to this are endless,the others include – Pistachios,Gulab(Rose),Chocolate,Mango,Apple & Banana Phirnis.

Ingredients:

Basmati Rice/Sona Masoori Rice – 4tbsp
Milk – 1 Gallon
Almond(Badam) – ½ cup
Saffron – a pinch (soaked in warm milk for 30mins)
Sugar – 1 cup
Cardamom Powder – ½ tsp
Silvered Almonds – 1 tbsp(for garnishing)

Method:

Wash and soak rice for about an hour.Soak Badam for about 6 hours,peel the skin and blend it into a smooth paste along with the rice.Boil milk,add sugar & cardamom powder,continue boiling until it reduces to 3/4th quantity.Stir well in between.Add the paste and saffron(already soaked in milk).Allow it to boil until it thickens completely(custard like consistency).Pour into individual cups,garnish with silvered almonds and refrigerate for about 6 hours.Serve chilled.

The last time I made this,instead of soaking the rice for long,I microwaved it for 2mins.Also,if you are too lazy to wait for the milk to thicken,you may add 2 tbsp of rice flour mixed with 1/4 cup of water,this will help in thickening faster.Adding Mango to this would be Mango Phirni,adding Banana would be Banana Phirni and so on.

This is off to “Ravishing Rice” event hosted my Nags of the Edible Garden,originally started by Meeta of Monthly mingle

Gajar Ka Halwa

This is in continuation to my Husband’s birthday celebration. I surprised him again by inviting his friends home for dinner.I made everything and hid it inside the oven,he had no clue abt it. He wanted to take me out for Dinner and kept asking me my choice of restaurant. I kept smiling as I had my own plans made. The Menu was – Urad Dal bonda,Masala Vada,Pulao,Raita,Til Aloo curry and Carrot Halwa. End of the day,he was very happy and I am glad that I made his day

Carrot Halwa or so called the “Gajar Ka Halwa” is our favourite sweet. Carrots are rich in Vitamin. There are different ways of making it.Some boil and mash the carrots,some grate and pressure cook it etc. This is the method that I follow.

Ingredients:

Carrots – 8cups grated
Sugar – 1 cup
Milk – 2 cups
Cardamom /Elaichi powder– less than 1/4tsp
Ghee – 2 tbsp
Cashewnut and Raisin – ¼ cup

Method :-

1.Heat a tsp of Ghee in a Kadai,fry the cashewnuts and raisins and set aside.
2.In the same kadai, add a tbsp of ghee and sauté the Carrot for about 5-7min.
3.Add milk and allow it to cook.
4.When the moisture is absorbed, add sugar, remaining ghee and Cardamom powder , mix well.
5.Allow it to thicken, in the end add the fried cashews and raisin and turn off the heat.
6.This can be served warm or cold.Usually a scoop of Vanilla Icecream goes well with warm halwa.

Keep on mixing while on flame. Saffron strands( jes a pinch) can also be added to the Halwa.My Mom adds Khova or milk powder for the same recipe and its mindblowing:-P

Am sending this to Sindhirasoi‘s event “Just for you” hosted by Alka