One of my all time favourite Indian desserts is “Phirni” a lovely pudding made with rice that has been soaked and then ground very finely and then slowly cooked with milk, sugar and fragrant spice. I, of course, never have the patience or forethought to plan and then cook accordingly. Or even get the rice fine enough so that it doesn’t feel gritty when eaten.
I thought this was the most magical compromise that I probably enjoyed even more than the original!
This is a HUGE portion and will make a hearty portion for 6-8 eager adults.
INGREDIENTS
Rice Flour 6 heaped tbsps
Almond Meal* 2 heaped tbsps
Ghee / Butter 1/2 cup, about 125 gms
Cardamom Powder 1 tbsp
Vanilla Ice Cream 1 2 liter tub
METHOD
– In a heavy bottomed pan, melt the ghee or butter on a medium heat.
– Add the rice flour along with the almond meal and cook till the flour is a very light brown (take care as you don’t want the flour to burn).
– The cardamom powder goes next. Mix well.
– Scoop about a quarter of the tub of the vanilla ice cream and while it’s melting, keep an eye out for any lumps. You might need to use a whisk if you spot any.
– Add the rest of the ice cream and let slowly melt.
– Keep the heat relatively low and heat this decadent mixture right through while stirring occasionally to ensure that the flour doesn’t stick to the bottom.
– Pour into individual ramekins or containers and sprinkle a bit of cardamom. Other garnish options – crushed pistachios, slivered almonds or edible roses & flowers.
– You could also leave to rest in a wide dish and scoop out individual portions while serving.
Delicious hot or cold!
*Use an additional spoonful of rice flour if you have nut allergies.