On the occasion of Diwali, no Indian family can do without sweet dishes. Most of the families prefer making things that are liked by every body. Though the list of those universally liked Indian dishes is exhaustive, one sweet dish that we are going to tell you here is the `Badam Phirni'. Mostly made of almond, rice flour and milk, the Badam Phirni is scrumptious and fulfilling. People who love kheers and payasam will surely like dish. Easy and quick to make, this recipe is an excellent dessert option. Check out the recipe given below.
Badam Phirni Recipe
Ingredients :
* 12 nos. Almonds
* 4 tablespoons Rice flour
* 21/2 cups Milk
* 5 tablespoons Sugar
* 8 strands Saffron
* 1 teaspoon Cardamom powder
Method :
* Blanch and grind the almonds to a fine paste with 1/2 cup milk. Mix together the ground almond paste and rice flour and keep aside.
* Bring the milk to a boil. Add the sugar and stir till the sugar dissolves. Keep aside a tablespoon of hot milk and dissolve the saffron in it. Add the almond-rice mixture into the boiling milk along with the saffron.
* Stir continuously for a few mintues till the milk thickens and attains a custard-like consistency. Sprinkle in the cardamom powder. Take off fire and cool to room temperature.
* Pour into individual bowls, garnish with almonds and pistachios and refrigerate.
Badam Phirni Recipe
Ingredients :
* 12 nos. Almonds
* 4 tablespoons Rice flour
* 21/2 cups Milk
* 5 tablespoons Sugar
* 8 strands Saffron
* 1 teaspoon Cardamom powder
Method :
* Blanch and grind the almonds to a fine paste with 1/2 cup milk. Mix together the ground almond paste and rice flour and keep aside.
* Bring the milk to a boil. Add the sugar and stir till the sugar dissolves. Keep aside a tablespoon of hot milk and dissolve the saffron in it. Add the almond-rice mixture into the boiling milk along with the saffron.
* Stir continuously for a few mintues till the milk thickens and attains a custard-like consistency. Sprinkle in the cardamom powder. Take off fire and cool to room temperature.
* Pour into individual bowls, garnish with almonds and pistachios and refrigerate.
