POHA PHIRNI
Poha Phirni is a gluten free rich creamy pudding made by using rice flakes and full fat milk. Serve it as it is or with fresh fruits like the way I do.
Ingredients
- 1 cup poha
- 3 cups full fat milk
- 3-4 tbsp sugar
- ½ tsp cardamom powder
- 1- 1½ cups mixed fruit chopped
Instructions
ROAST THE POHA
- Roast the rice flakes in a wide pan over medium to low heat mixing all the time till they become a bit crunchy. Be careful not to burn the rice flakes. This step takes about 2-3 minutes.
- Take the pan off the heat and let the rice flakes cool down completely.
- Process the rice flakes in a food processor to a coarse powder. Make sure it doesn't become a fine powder. So process in short bursts.
PREPARE POHA PHIRNI
- Heat the milk in a saucepan over medium heat.
- Bring the milk to a boil. Remember to stir it occasionally so that it does not stick to the bottom.
- When the milk begins to boil add the sugar. Mix well to melt the sugar.
- Add the coarsely powdered rice flakes.
- Mix well.
- Keep stirring the mixture till it becomes thick.
- Take the pan off the heat when the mixture becomes thick and almost paste like. On cooling it will further thicken.
- Add cardamom powder and mix well.
- Spoon the phirni into serving bowls.
- Put the phirni in the fridge to set and become cold. I left mine for over 3 hours.
- Top the phirni with chopped fresh fruit and nuts.
Notes
- Make sure you don't burn the rice flakes. Thicker flakes will take longer to roast.
- Grind to a coarse powder and not a fine powder.
- Add flavors of your choice. I left mine white because of the occasion. Can add saffron. Try cinnamon powder.
- Add a topping of your choice. Use dried fruits and nuts. Add a fresh fruit coulis.
- Replace the sugar with honey, maple syrup or stevia.