Wednesday, January 20, 2010

Apple Phirni


Apple - 2 large sized
Basmati Rice - 1/2 cup, soaked in water for an hour
Milk - 4 cups
Sugar - 1 cup
Cinnamon powder - 1/2 teaspoon
Rose Essence - 3 to 4 drops
Salt - a pinch
Ghee/Clarified Butter - 1 teaspoon
Cashew Nuts - 10, roasted in ghee
Raisins - 10, roasted in ghee
A few Saffron strands soaked in 2 tablespoons of hot milk


  1. Peel apples and cut into small pieces.
  2. Roast cashew nuts and raisins with 1 teaspoon ghee. Keep aside.
  3. Drain out all the water from rice, and blend it into a coarse powder. The rice grains should be broken down into small granules, the size of semolina/rava. The granules will be a little wet. Do not add water. 
  4. Cook the apple pieces in 1/2 cup water and 1/2 cup of sugar. Cook until soft. Mash the cooked apple little bit, still retaining chunky pieces and not pulpy.
  5. Take 1/4 cup of milk, mix the rice granules. Keep aside.
  6. Take remaining milk in a large, thick bottomed vessel and bring it to boil.
  7. Add 1/4 cup of milk mixed with rice powder and cook it on medium flame, stirring frequently to avoid charring. If the vessel is not thick at the bottom, chances are high that a charred layer forms at the bottom. Ensure there is no lump formed when you add rice granule mixture. Cook until the rice granules are soft but still firm and hold shape, al dente. The milk will now start thickening.
  8. Add cinnamon powder, rose essence and sugar continue cooking for 5-10 minutes on medium flame.
  9. Add cooked apple pieces and a pinch of salt, cook for low flame 10 minutes.
  10. Add roasted cashew nuts, raisins and saffron milk.
  11. Let it cool to room temperature.
  12. Refrigerate for atleast 7-8 hours or overnight and serve chilled.


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