Use a dry grinder or coffee grinder to grind the rice till the consistency resembles fine semolina. Set the ground rice aside.
Glazed Phirni with Compote of Berries
Ingredients
6
servings
-
- 130 g
- 1 l
- 200 ml
- 50 g
- 150 g
- 30
- 18
-
Berry Compote:
- 500 g
- 50 g
- 2
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Preparation
Bland the almonds by taking hot boiling water in a small bowl and adding the nuts then covering the bowl. Soak the nuts for 30 mins then peel the almonds and slice them into batons. Reserve a few slices for garnish.
Make the phirni by heating the milk in a thick bottomed pan until it reaches the boil. Lower the heat and add the ground rice. Stir and add the sugar. On a low to medium heat cook the ground rice in the milk. Keep it stirred or it will become lumpy. Do not cover the pan.
When the rice is almost cooked, add the almonds for a bit of added crunch and the vanilla extract some sweetness, double cream and butter. Stir and cook for a further 5 to 6 minutes or more or until the phirni thickens and the rice granules are softened and cooked completely.
Pour the phirni in serving bowls then cover the bowls tightly with a lid or secure firmly with aluminium foil. Once cooled at room temperature, refrigerate the phirni for about 4 hours or more.
Make the compote by cutting up the strawberries to make them a similar size to the raspberries. The berries will give the dish delicious added fruitiness. Tip all the fruit into a large pan with 2-3 tbsp water, sugar and the lemon zest for a bit of extra zing. Bring to the boil then simmer for 2 mins. Don't overcook, or the fruits will not hold their shape. Keep in the fridge for up to 2 days or in the freezer for up to 3 months.
Serve Phiri once cooled. Glaze with sugar and garnish with almonds and have the compote on the side.
