Talkie – Kashmiri Phirni
Theatre – Kitchen Champion
Chef – Mother & @alygoni
Review – Kashmir is India’s little paradise, and the film Kashmiri Phirni does full justice. This one is like a lullaby , you wouldn’t want to leave the theatre till you have relished the last almond served at the bottom of this dish. The chef’s of this film are Kashmiri’s and are the sweetest people, who could have made this dish. They brought in the Mithas of their region and personalities to this dish , which makes it the stellar dish it was. The milk and dry fruits blend together in perfect sync leaving you in a world full of beauty, yummyness and content.
To make this beautiful dish in the comfort of your home check the recipe below.
Time – 1 hour to soak the semolina
INGREDIENTS
2 Ltrs Milk, full cream
8 Tbsp Semolina / Suji / Rawa , fine & roasted
1/2 Cup Sugar
400 Ml Condensed Milk
1 Tsp Green Cardamom Powder, ground
2-3 Tbsp Almonds, chopped
2-3 Tbsp Cashewnuts, broken into small pieces
A large pinch of Saffron
METHOD
Soak the Semolina in 1 Cup of Milk for one hour.
In a large pan bring the remaining Milk to a boil.
Add Green Cardamom Powder. Stir.
Add chopped Almonds & Cashewnut pieces. Stir.
Add Sugar. Stir.
Add the Saffron strands. Stir.
Add the soaked Semolina along with the milk. Stir continuously so that the Semolina doesn’t stick to the bottom of the pan, neither does it form any lumps.
Add Condensed Milk. Stir.
Simmer & leave for 5 minutes or till the Kashmiri Phirni becomes thick.
Garnish with Pistachio, Almond slivers & Serve chilled.
Tasty Talkies 