India x France
Phirni brûlée
Phirni with a glass lid you get to crack with a spoon.
240 minTime
6 gProtein each
mildSpice
1hPlan ahead. Soak for 1 hour first; the 240 minutes come after.
Phirni wears a crust3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original217kcal
6 gprotein
0 gfibre
240minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Drain the soaked rice and grind with 2 tbsp milk to a coarse paste, like fine rava.
- 2Bring the milk to a boil in a heavy pan. Stir in the rice paste and cook on low heat, stirring constantly, for 15 to 20 minutes.
- 3Add 80 g sugar, the saffron and cardamom and cook 5 minutes more. Stir in the rose water.
- 4Pour into 6 shallow bowls or clay shikoras and chill at least 3 hours.
- 5Just before serving, pat the tops dry, sprinkle each with 1 tsp sugar and caramelise with a kitchen torch. With no torch, melt the sugar to amber in a pan and spoon a thin layer over each bowl.
- 6Scatter pistachios at the edge and serve within 15 minutes.
Serve it like this
Serve each shikora on a small plate with a spoon resting on top, ready to crack.
