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Recipe details- Caramel Coconut Phirni
Ingredients
1. Rice 1/2 cup (soaked in water for atleast 20 mins)
2. Milk 1.25 ltr
3. Sugar 1/2 cup (or 3/4 cup if you prefer more sweet)
4. dessicated Coconut 2 tbsp
5. Desi ghee 1 tbsp
6. Chopped almonds 1 tbsp
7. Chopped almonds and pistachios for garnish
Method-
1. Start by pulse blending the soaked rice in grinder jar for phirni and keep aside.
2. Next to prepare the caramel heat a tbsp of desi ghee in a pressure cooker and then add the sugar.
3. Cook the sugar on low heat for 7-8 minutes until all the sugar has dissolved.
4. Cook until the sugar syrup reaches an amber-brown color.
(Doing this step on lowest heat is very important else the kheer will have a bitter taste)
5. Once the sugar has dissolved, switch off the flame and add half a cup of milk.
6. Keep stirring continuously and then switch on the flame again.
7. initially the sugar will crystallise but cooking on low heat will take another 2-3 mins to caramel.
8. Once the caramel is ready pour in the remaining milk and mix well.
9. Give it a boil and then add the coarsly grounded rice with chopped almonds and mix well again.
10. Now put on the lid on the pressure cooker and let the pressure develop for a minute by cooking in medium high flame.
11. Once the pressure is there transfer the cooker to the lowest flame and let it cook for 15 mins on low heat.
12. after 10-25 minsWhen the pressure is released your creamy caramel phirni is ready.
13. Add the dessicated coconut over the top and mix well for the last time.
14. Serve warm or chill and serve, garnished with chopped nuts and caramel Tuille (optional)
Where is the coconut in this recipe
Super so mouthwatering and specially that chikki garnish is so cute 😍
Hum bhi Kanpur mein hai
Nice pressure cooker
Very bad experience, it happened again that I followed her recipe and it creates desaster 😢…it happens before this also for giya dahi sabji…we have guest in the house and it happened…I am very upset yaar I never ever follow this lady now onwards cos what I observed that she mention always superficial details and and hide or forgot to mention lots of granular details which help us to cook perfectly
Could pls tell me the rice you used.. I am from kerala
❤️
Wonderful, mouthwatering ❤❤❤❤❤
Love from gilgit Pakistan
Super delicious ma'am 👌👌
Thanks for sharing 👍
❤❤❤
Can we use jaggery ?
Aapki voice bahot achi hai ❤
This is called "qissa Khwani kheer" in Pakistan
😋😋😋😋😋😋😋☺☺☺☺😊😊😊👌🏻👍🏾😊
Jarur try kerungi bana k n
yes sach me hum UP walo ko meetha bahut pasand hota hai or kisi bhi occasion per kheer jarur banta hai😅
Your recipes are so different and I so look forward to them!
Mind sharing the cooker you used in this recipe?
Do we need to boil the milk or add directly
Can I slip coconut if I don't want coconut taste?
Dont fall for the presentation…..i tried one of her kheer recepie, which mentioned pressure cook for one whistle , milk was curdled
Go by traditional method of slow cooking only….baki show off and presentation..100%, taste may be 50%
Hum bhi kanpur se hai but brought up in Mumbai ❤
Sweet is not good for health
Sb up walo ko include mt kr, tune sare sheher dkhe h up k? Ya sbse mili h? 64 cities and approx 250 million people
Jb pta na to ye bone box ko bnd rkha kr
Super delicious yummy 😋
I'm also from kanpur ❤
We make gulab jamun every festival
Love from kanpur
Wow
Looks tempting
Pls share caramel chikki recipe
❤
gurl this is The recipe of world famous Qissa khwani kheer of Peshawar WTH naming it like baraarfbaraba
Wow your recipe outstanding….👍🙂🙂
I love your food recipes ❤❤❤❤
Hi you make best things to eat I make everything that you make in video and everyone loves to eat my recipe!!!!!❤
Up wale Epic line
Itna sugar🥲🫠
This Samaira is more irritating than you
😂
Yummicious ❤❤❤