¼ cup brown rice, soaked for 2-3 hours and drained
1 tbsp oil
1 cup finely chopped walnuts
4½ cups milk
A pinch of green cardamom powder
1 cup grated jaggery
Grind brown rice with three to four tablespoons of water to a coarse mixture.
Heat oil in a non-stick pan, add walnuts and sauté till lightly browned. Add three and half cups of milk, green cardamom powder and mix well. Add ground rice and mix well. Cook, stirring continuously, till the mixture thickens.
Add jaggery and mix well and cook, stirring continuously, till the jaggery melts.
Add remaining milk, mix well and cook, stirring continuously, till the mixture thickens. Transfer the phirni into a serving bowl and serve warm.
ABOUT THE CHEF
Chef Sanjeev Kapoor has figured in the Reader’s Digest list of 100 of India’s Most Trusted people. His popularity and contribution to Indian cuisine is such that the Government of India conferred on him the National award of Best Chef of India. Kapoor’s food show Khana Khazana ran for 18 years on ZEE channel, a record that is yet to be broken. Kapoor’s books are bestsellers with more than 200 titles in seven languages.