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Phirni with strawberry compote

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Ingredients

For the phirni

100 g g basmati rice basmati rice
25 g g cashew nut cashew nut
100 g g icing sugar icing sugar
1 l l whole milk whole milk
15 g g almonds almond
20 g g pistachio pistachio
0.5 tsp tsp vanilla extract vanilla extract

For the strawberry compote

500 g g strawberries strawberry
(hulled and sliced)
0.5 tsp tsp vanilla extract vanilla extract
1 tbsp tbsp icing sugar icing sugar

Phirni with strawberry compote

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55 min
(4)

Method

Creamy and sweet, this phirni recipe with strawberry compote was created together with acclaimed chef Tony Singh.

  1. Place the rice in a bowl and just cover with water. Soak for 3-4 hours.
  2. Meanwhile, make the compote. Cook the strawberries in the sugar, vanilla and 1 tbsp water until soft, then tip into a sieve. Reserve the drained juice and divide the cooked strawberries between serving dishes.
  3. Blend the soaked rice to make a paste. Heat the milk until boiling in a pan, then add the sugar and rice paste and simmer.
  4. Mix in the nuts and vanilla, cooking until thickened. Remove from the heat and divide between the serving dishes, then chill for at least 2 hours.
  5. Before serving, thicken the strawberry juice in a pan for 5 minutes and drizzle over the phirni.