Chakhao Poireiton Phirni/Black Rice Phirni

January 31, 2019mayurisjikoni
Blog post

EVENT: SHHH COOKING SECRETLY

THEME: MANIPURI CUISINE

Search for Manipuri on the internet and you’re going to learn about some herbs and vegetables that are not commonly found in the market. The reason being that Manipuri cuisine depends largely on the seasonal ingredients. Have you heard about jelly ears, water spinach, roselle leaves, bitter beans to name a few? I hadn’t known that they existed till I was reading up on Manipuri Cuisine. Use of hot chillis is common as opposed to garam masala in the Manipuri cuisine.

Manipur is known as the Jewelled Land because of its natural beauty. The numerous hills and peaks means that one has to consume food that provides strength and agility. Staple diet consists of rice, vegetables and fish. leafy vegetables are usually grown in their gardens and fish are bred in little ponds. Lots of fresh herbs are added to provide flavor.

Some of the most famous dishes from Manipur are:

  • Kangshoi , a vegetable stew.
  • Eromba, a fish and rice dish.
  • Singju a salad made using banana stems, lotus seeds, banana flower, raw papaya, single leaves along with onions, tomatoes etc.
  • Paaknam, similar to pancakes, its made from the famous ngari fish, steamed in banana leaves.
  • Morok Metpa, a local chutney made from dried green chillis and ngari fish.
  • Alu kanntet – a potato side dish.
  • Nga Tongba – a fish curry.
  • Keli chana
  • Ooti – vegetable curry
  • sana thongba – a paneer curry
  • Chahao kheer, a black rice pudding.

Finding Manipuri vegetarian dishes on the internet is a task, as there are not that many. However, I didn’t have to look too far. I visited Pushpita’s Blog Pushpita’s Chakhum and found so many traditional Manipuri vegetarian dishes. I got to know Pushpita through a foodie group that we were members of. She had to leave the group due to personal reasons. She is one tough lady, having gone through the challenge of battling cancer, having a baby and running her spreads and pickles business. Visit her blog to find out more about her products which she ships anywhere in the world.

I had some black rice in the pantry and asked my partner Shobana Vijay who blogs at  Shoba’s Delight if I could use black rice. She immediately agreed and also gave me cardamom as the second ingredient. I gave her soya chunks and onion as her secret ingredients. Shobana’s blog is just the blog to visit if you want a huge collection of South Indian recipes.

I used Pushpita’s recipe on Chakhao Poireiton Phirni or Black Rice Phirni as a guideline. Black rice kheer is commonly prepared for community feasts or for ceremonial meals.

The phirni was such a delightful dessert which hubby and I enjoyed on our wedding anniversary. Such heavenly taste. I chose to add some almonds, flavored with cardamom and rose essence. You can choose to add other nuts and dried fruits to it. Chakhao is rice in Manipuri language and Poireiton is black.

CHAKHAO POIREITON PHIRNI/BLACK RICE PHIRNI

Serves 4- 6

5 tbsp black rice

3 cups full fat milk

3 tbsp almond powder

½ cup sweetened condensed milk

2-3 tbsp sugar (optional)

1 tsp cardamom powder

2-3 drops of rose essence

almond slivers for topping

  1. Wash and soak the rice overnight in water.
  2. Next day remove the water.
  3. Add the rice into a blender along with some milk from the measured amount.
  4. Process the rice till it becomes a coarse paste.
  5. Add the rice paste along with the remaining milk into a saucepan.
  6. Let the milk come to a boil over medium heat.
  7. Reduce the heat and let it simmer. Stir the mixture frequently.
  8. Simmer it till the rice is cooked.
  9. Add condensed milk and almond powder. Mix well.
  10. Let it simmer till it becomes thick. Remember to stir it frequently.
  11. Add cardamom powder and rose essence. Mix well.
  12. Spoon the phirni into individual  serving bowls.
  13. Put it in the fridge and let it set for 3-4 hours or more.
  14. Serve it chilled with almond slivers sprinkled on top.

Tips:

  • If you want the phirni more sweet then add sugar at step 9.
  • Add dried fruits and other nuts of your choice.
  • To make a vegan version of this dessert, use coconut milk and coconut cream instead of milk and condensed milk. Add sugar according to your taste.

Pin for later:

A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

You may want to check out the following rice desserts:

Black Rice Pudding with mango

red rice kheer 1

Red Rice Kheer

poha phirni 2

Poha Phirni

Gulkand Phirni

Sharing this recipe with the following event:

shhh

Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes,  is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. If you’re interested in joining this exciting group then please leave a message in the comment section. Thank you.

 

22 Comments

  • Ashimama

    January 31, 2019 at 7:40 pm

    Love that deep purple color! The phirni looks deliciously thick 🙂 I am going to look for black rice and try out this one! By the way, I have to say Mayuri, I love that tea-set of yours! :-p

     
    1. mayurisjikoni

      February 14, 2019 at 4:12 pm

      Thank you so much Ashima, please do try out the recipe. As for the tea set its a treasure for hubby and me as it was gifted by a very dear friend. She is no more, but we cherish fond memories whenever we use it.

       
  • The Girl Next Door

    January 31, 2019 at 8:22 pm

    Love the gorgeous purple colour of this phirni! The dessert looks divine, and I’m sure it tasted exactly the sane too.

     
    1. mayurisjikoni

      February 14, 2019 at 4:11 pm

      Thanks Priya, we loved the phirni.

       
  • Priya Satheesh

    February 1, 2019 at 8:11 am

    What a lovely and inviting colour. Looks so delectable and tempting.

     
    1. mayurisjikoni

      February 14, 2019 at 4:09 pm

      Thank you so much Priya.

       
  • Lathiya

    February 5, 2019 at 9:12 pm

    This black rice pudding looks spectacular..and i loved you added condensed milk, almond powder which makes this richer

     
    1. mayurisjikoni

      February 14, 2019 at 3:47 pm

      Thanks Lathiya.

       
  • Batter Up With Sujata

    February 6, 2019 at 6:53 am

    Firni looks so tempting Mayuri. I love the purple colour. I remember my first blog post. It was also a black rice recipe but kheer. You made firni. I will try again following your recipe with ground rice. Lovely share.

     
    1. mayurisjikoni

      February 14, 2019 at 3:46 pm

      Thanks Sujata, please try out the phirni, its really creamy and delicious.

       
  • Aruna

    February 9, 2019 at 5:29 am

    Oooooooooooooo…… Black rice phirni is an awesome idea. I loved the flavour and texture of black rice, and look forward to trying this recipe.

    Yes, Pushpita is one tough lady and her blog has helped me discover manipuri cuisine.

     
    1. mayurisjikoni

      February 14, 2019 at 3:45 pm

      Thanks Aruna, and totally agree Pushpita is one tough lady.

       
  • Sujata Shukla

    February 11, 2019 at 5:01 pm

    Chakhao Poireiton Phirni – what a mouthful this name is. And so delightfully strange. Just as cooking Manipuri has been! I make black rice salads once in a while but my favourite use of the grain is the Black Rice Kheer with dried apricots and vanilla extract. The Black Rice phirni would have a totally different texture because the rice Is blended with milk and then cooked. A lovely new addition to the possible desserts I can wow my grandchildren with, when we next meet!

     
    1. mayurisjikoni

      February 14, 2019 at 3:44 pm

      Though the name is a mouthful,It definitely is a ‘wow’ dessert. I’m sure your grandchildren will be delighted.

       
  • Veena Krishnakumar

    February 13, 2019 at 5:19 pm

    I agree with you. Pushpits’s blog is a treasure house of recipes. This pudding looks so good Mayuri. I am amazed at the rich colour of the pudding.

     
    1. mayurisjikoni

      February 14, 2019 at 3:43 pm

      Thank you so much Veena, I feel there is some difference in the black rice quality that is available in India and Indonesia. Mine is from Indonesia.

       
  • Pavani

    February 15, 2019 at 2:17 am

    Wow, love the colour of the kheer and it looks absolutely delicious. Beautiful clicks.

     
    1. mayurisjikoni

      February 18, 2019 at 11:49 am

      Thank you so much Pavani.

       
  • Vidya Narayan

    February 15, 2019 at 9:09 am

    Since Black Rice is a tad heavier to consume, making a phirni is a clever idea. The thing that attracts me most is that colour (courtesy rice) and the rose essence that you have added. Must have been one flavourful dessert. The post will surely encourage everyone to try this once.

     
    1. mayurisjikoni

      February 18, 2019 at 11:48 am

      Thank you so much Vidya. I would definitely make it again as its so different from the normal phirnis.

       
  • Anu

    February 19, 2019 at 7:40 am

    Deep purple color of the Phirni is so inviting and are absolute feast for our eyes. Also these look so thick and creamy. I am sure everyone will enjoy these chilled Phirnis for sure.

     
    1. mayurisjikoni

      February 19, 2019 at 1:00 pm

      Thank you so much Anu, the colour is from the rice.

       

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