Creamy Carrot Phirni: A Traditional DelightVeg
Indulge in this vibrant and creamy Indian pudding that combines the earthy sweetness of fresh carrots with the delicate aroma of basmati rice. This traditional dessert is perfectly balanced with fragrant cardamom, exotic saffron, and a delightful crunch from roasted cashews and raisins. Whether served warm as a comforting treat or chilled for a refreshing dessert, this dish offers a unique texture and a rich, golden hue that makes it a perfect finale to any meal.
Ingredients
1 cup Basmati Rice
200 Carrot
1 Milk
3 cup Sugar
1 tsp Cardamom Powder
pinch Saffron Strands
as needed Cashew Nuts (Chopped)
as needed Raisins (Chopped)
Roasted Cashew Nuts: As needed
Roasted Raisins: As needed
Instructions
1
Soak the basmati rice in water for 30 minutes. Drain, spread to dry slightly, and grind into a coarse powder.
2
Peel, clean, and chop the carrots into chunks. Boil them in water until tender, then let them cool.
3
Retain two boiled carrot pieces; grind the remaining into a smooth paste.
4
Boil the milk in a wide saucepan, then add the ground rice, stirring continuously until the milk reduces and the rice is cooked.
5
Stir in the carrot puree.
6
Grate the retained carrot pieces directly into the saucepan for added texture.
7
Add sugar and stir until it completely dissolves.
8
Stir in the cardamom powder and saffron.
9
Finish by adding the roasted cashews and raisins. Serve warm or chilled.
