Meena's Taste Mantra

Strawberry Phirni - a delicious dessert with seasons fresh Strawberries!

Strawberries are in season and we are lucky to get fresh, juicy ones that are sweet and tangy in our local market. The fresh box that we got today, Amma decided to make this lovely Strawberry Phirni for the evening Puja. Added to that a great way to celebrate Christmas too!

The addition of fresh strawberries gives a wonderful fresh flavour to the traditional Phirni. The baby pink colour is all natural from the strawberry puree. As we sink into a spoonful of this the creamy phirni with an occasional crunch from sliced pista and diced strawberry is simply yummy!

INGREDIENTS

3 tblsp Basmati Rice

500 ml Milk

4 tblsp Sugar | adjust to taste + strawberry sweetness

6 Strawberries
4 Strawberries, finely diced
For Garnish

15 Pistachios, blanched and sliced
2 Strawberries

METHOD

Puree 6 Strawberries and keep aside.
Wash and soak basmati rice for an hour. Drain and then grind the soaked basmati rice to a coarse consistency. To aid grinding add few spoons of Milk. The rice must be a bit grainy and not be ground to a smooth paste.
In a deep thick bottomed non-stick pan, heat the remaining milk. Keep stirring occasionally.
Once the milk comes to a boil, lower the flame and add the ground basmati rice. Stir continuously till the rice cooks so that the rice does not become lumpy or get stuck to the bottom of the pan.
Once the rice is cooked, add sugar. Stir well so that the sugar dissolves. Quantity of sugar depends upon the sweetness of strawberries, so add accordingly.
Switch off the gas and then combine the strawberry puree.
Add finely diced strawberries and mix well.
Set the Strawberry Phirni immediately in individual serving bowls.
Garnish with fresh Strawberries and sliced pistachios.
Serve hot|cold.

We have used:

1. Indiagate Classic Basmati Rice

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.