Cashew nut Phirni

Servings: 4-6
Soaking time: 1 hours(Minimum).
Preparation time: 2-3 minutes.
Cooking time: 15 minutes.
Total time: 18 minutes.

Phirni itself has a long history in India, with its origins linked to the Mughal era. It was introduced to the Indian subcontinent from Persia, where similar rice puddings were made and flavored with nuts and rose water. The Mughals adapted the dish with local ingredients, and it soon became a staple in royal feasts. Over time, it spread across regions and became a beloved festive sweet, especially during Eid.

Tomorrow on the occasion of Islamic festival Bakrid/Eid ul -ada I would like to share a dessert recipe.

“Cashew nut Phirni”; cashewnut-enriched version is a luxurious variation that symbolizes wealth and festivity. Cashew nuts (kaju) became popular in Indian cooking after being introduced from Brazil by Portuguese traders in the 16th century.

They were soon incorporated into royal desserts, giving birth to recipes like Kaju Katli and cashewnut phirni. Thus, cashewnut phirni represents a fusion of Persian culinary traditions with Indian royal flavors, making it a timeless delicacy.

Relish Creamy phirni with the rich taste and aroma of saffron. “Cashewnut phirni” is served chilled in small earthen pots (mitti ke kulhad), which enhance its flavor and aroma. You cannot resist from licking your lips after tasting this cashew nut Phirni.

Bakrid/Eid ul -ada Mubarak!

Ingredients:

Rice: 20 gm (Basmati)
Milk: 1 liter
Sugar: 50 gm
Green cardamom: 3-4 no.
Almond: 10-12 no.
Cashew nut: 10-12 no.
Saffron: 1 pinch
Khoa/Condensed milk: 200 gm (optional)

Preparation:

Clean and wash rice. Soak the rice and cashew nut for minimum 1 hour, Keep aside.
After an hour grind coarsely, make paste and keep aside.
Slice almond, peel off and grind green cardamom, keep aside.

Method:

Boil the milk till become half; add grounded paste into the milk. Stir it continuously.
Continue to cook 8-10 minutes on low flame, Stir it, when rice is done and become soft, add sugar, green cardamom powder and saffron, and Stir it continuously.
Add Khoa/condense milk and boil it, Stir it continuously, Put off the flame.
Transfer this into small earthen pot/small bowl; decorate it with sliced dry fruit and saffron.
Transfer it to serving bowl, allow it to cool to room temperature, transfer it to refrigerator.
Keep in refrigerator for an hour or two, serve it chilled.