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CHOCOLATE PHIRNI

mayurisjikoni
Chocolate Phirni is a twist to the classic phirni. Phirni is traditionally made from soaked and ground rice cooked in milk and sugar. Spices like cardamom, nutmeg, saffron are added along with some nuts. Here chocolate is added to it and have used cardamom for flavour.
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Prep Time 5 minutes
Cook Time 25 minutes
SOAKING TIME: 30 minutes
Total Time 1 hour
Course Dessert, Indian dessert
Cuisine Indian
Servings 6

Ingredients
  

  • 5 tbsp brown rice
  • 1 litre milk full fat
  • 300 g sweetened condensed milk please note that I've not used a full tin
  • 100 g milk chocolate
  • 50 g dark chocolate I used 80% dark chocolate
  • ½ tsp cardamom powder

SOME TOPPING SUGGESTIONS:

  • Cacao Nibs
  • Grated Chocolate
  • Chocolate barks
  • Granola
  • Your favourite chocolate e.g. M&M, mini KitKat, Bounty, etc

Instructions
 

  • Wash and soak the rice in little water for 30 minutes.
  • Drain out the water.
  • Grind the rice into a coarse powder in a food processor. If you're using a food blender then add some of the measured milk and grind it.
  • Heat milk in a wide pan over medium heat.
  • When it becomes hot, add the coarse rice powder/rice milk mixture.
  • Stir the mixture often so that it does not stick to the bottom.
  • Let it come to a boil. Add the condensed milk.
  • Let the mixture cook, stir it often and keep on scrapping the cream that develops on the side. Put it back into the mixture.
  • Cook till the rice is done and the mixture has become thick. This will take about 20-25 minutes.
  • Take the pan off the heat. Add cardamom powder and mix well.
  • Add both the milk and dark chocolate and stir till it melts in the phirni.
  • Let the phirni cool down a bit, mix occasionally so that a cream layer does not form on top.
  • Spoon the chocolate phirni into small bowls, glasses or clay pots.
  • Put in the fridge for it to set. I prefer to leave it overnight. You could leave it in the fridge for 5-6 hours.
  • Serve it chilled topped with your favourite topping.

Notes

  • I used less condensed milk as the milk chocolate imparts sweetness to the phirni. If you have a sweeter tooth then use the whole tin.
  • I used Cadbury Plain Milk Chocolate and Bali Dark Chocolate. Use any that is available in your area.
  • Add flavoring of your choice like orange zest, vanilla, cinnamon, etc.
Keyword chocolate phirni, chocolate rice pudding, phirni recipe