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Phirni Reinvented By Abhishek Bhandari

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Abhishek Bhandari
So the recipe is inspired from the traditional phirni from Amritsar which I have grown up eating. It's my take on the modern version of Phirni which has pistachios dacquoise, passionfruit & orange gel, saffron glaze and phirni itself.

Serves

8-10

Cooking Time

9 hours

Meal Type

DESSERT

View step by step

INGREDIENTS

  • 1 L Milk
  • 50g Rice flour
  • Few strands Saffron
  • 100g Sugar
  • 10 drops Kewra water
  • 100g khoya Khoya/mawa
  • PASSIONFRUIT GEL
  • 100g Passion fruit puree
  • 50g Orange juice
  • 25g Sugar
  • 5g Agar agar
  • PISTACHIO DACQUOISE
  • 80g Egg whites
  • 30g Sugar
  • 20g Almond powder
  • 10g Refined flour
  • SAFFRON GLAZE
  • 100g Neutral glaze
  • Few strands Soaked in water Saffron
  • Water to adjust consistency

PREPARATION

  1. 1

    Boil all the ingredients of PASSIONFRUIT puree and let it cool. Keep it in small sphere to set.

  2. 2

    Whisk egg whites for dacquoise until stiff peaks by gradually adding sugar. Add remaining ingredients, cut & fold. Bake at 200C for 7-8 minutes. Cut in small ring moulds.

  3. 3

    Soak rice flour in some water for 1 hour. Boil milk, add saffron to it and let it simmer for 10 minutes.

  4. 4

    Add in soaked rice flour and stir continuously so it doesn't get burn .

  5. 5

    When it starts to thicken, add khoya & sugar.

  6. 6

    Cook till it reaches nice thick consistency.

  7. 7

    Let it cool and then start assembling .

  8. 8

    Take a bigger 7cm diameter sphere mould and fill half of it with cooled phirni.

  9. 9

    In the centre add frozen set passionfruit gel.

  10. 10

    Cover it by adding the phirni and at last insert the dacquoise .

  11. 11

    Keep in the freezer atleast for 4 hours until it is set. Demould & glaze with neutral glaze mixed with saffron water.

  12. 12

    Garnish with saffron & crushed nuts and wait until it's completely thawed to enjoy the amazing flavors.