Ginger & Turmeric Phirni by Chef Vaarunn Mishraa
Recipe and details by
Chef Varunn Mishraa
Turmeric & ginger to counter this Diwali. Apart from enhancing the flavour of food in a healthy way, turmeric can work wonders in a multifaceted manner. Eat sweets guilt free during diwali, as later detox with curcumin. Turmeric & Ginger has a long legacy of being used as a healing and reviving spice.
Ingredients
- 2 tbsp basmati rice
- Water for soaking
- 1 litre milk, full cream
- ¼ cup cup sugar
- ¼ tsp cardamom powder / elachi powder
- 2 pinches of Turmeric Powder
- 1 inch Ginger, grated
- Few dry fruits, chopped
Method:
- Firstly, soak 2 tbsp of basmati rice for 30 minutes.
- Discard the water and blend rice to coarse paste. Keep aside.
- Now in a large kadai boil 1 litre milk. Add grated ginger; boil for 5-10 mins further. Strain and again put back the milk on boiling further.
- Stir occasionally, and simmer for 10 minutes.
- Keep the flame on low or till milk thickens.
- Now add in prepared coarse rice paste and add turmeric powder.
- Stir continuously for 5 minutes. Else, lumps might form.
- Simmer for another 5 minutes stirring in between.
- Boil the milk till the rice gets cooked completely.
- Further add ¼ cup of sugar and 2 tbsp saffron milk.
- Mix well till the milk thickens and turn creamy.
- Add in cardamom powder and mix well.
- Finally, serve chilled Ginger & Turmeric phirni garnished with few chopped nuts (blanched pistachios, almonds slivered or cashew nuts).
TIP: You please dilute the prepared rice paste with the cold milk before adding it to the boiling milk. It will prevent lump formation.