Phirni is a dessert that most of us grew up with, traditionally loaded with full cream milk and refined sugar. This version keeps the texture and the aroma of saffron and pistachio the same, while bringing down the sugar and fat content so it fits right into a regular meal plan as opposed to being kept on the sidelines. Nutritional Benefits Rice provides slow releasing carbohydrates, milk contributes calcium and protein, and pistachios add healthy fats along with a visible crunch. Replacing refined sugar with jaggery also brings in small amounts of iron, which is often missing from a typical Indian dessert.
973 kcal
Calories
32.4 g
Protein
148.6 g
Carbs
36.4 g
Fat
Bring boiling milk to simmer in a heavy bottomed pan, then reduce flame and let it simmer for 5 minutes
Add coarsely ground rice to the milk, stirring well to keep from sticking to the bottom of the pan
Simmer over low heat for 12 to 15 minutes, stirring at regular intervals, until the rice softens and the mixture thickens to a porridge like consistency,
Add saffron milk and cardamom powder and cook for 2 more minutes. Remove from heat and cool slightly before adding jaggery powder to avoid splitting of the milk.
Transfer mixture to earthen or ceramic bowls, top with slivered pistachios and rose petals, and chill for at least 2 hours before serving.
Summary
Kesar Pista Phirni shows that a festive, spoon scraping dessert need not compromise on nutrition. Served chilled in small earthen bowls, it works just as well as a family dinner finisher or a portion controlled treat after a workout.
