Bajre Ki Phirni – Ganesh Chaturthi Special Recipe | Healthy Sweet Recipes sitemap Blogspot

Phirni is a rich & creamy concoction traditionally made with ground rice and served on special occasions. This Bajre ki Phirni is easy and can be made quickly for this Ganesh Chaturthi

Subscribe so you NEVER miss a video:
Also, make sure you subscribe Glamrs Food for more such tasty recipes:

We’re bringing you this innovative and nutritious twist on the classic by using ground Bajra or Pearl Millet in the recipe instead.With our lovely little decorating idea its time to impress your loved ones by serving this spectacular sweet dish this Ganesh Utsav!

Servings: 4 | Preparation Time: 10 minutes approx. | Cooking Time: 40 minutes approx.

– Full Fat Milk – 1 litre
– Whole Bajra – ½ cup (soaked and ground)
– Jaggery (Gud) – ½ cup (grated)
– Cinnamon powder – 2 tsp
– Pepper – 1 tsp (freshly crushed)
– Saffron – 15-20 strands

Utensils required
– Thick bottomed saucepan
– Spoon for stirring
– Blender (Mixer Grinder)
– Earthen serving pots
– Bowl for soaking

– The Bajra: You start by soaking your Bajra overnight in water. This will soften the grain and allow easy blending
Strain the bajra and blend it in the chutney jar (small jar) of your blender. Add a spoon or two of water to help it grind. You want a slightly grainy paste. You can make it finer if you prefer a smoother bite
Just ensure that you add the bajra paste into the milk as soon as it is made. If the paste is left out and becomes dry it will form lumps in the phirni.

– The Milk: Heat your milk in a thick saucepan. If you are using unpasteurized milk (kaccha doodh), that is it has never been heated then boil it through completely and turn off the heat and allow the temperature to reduce.
The bajra must be added when the milk is only warm and not too hot. If the milk is too hot it can split when the paste is added.
If the milk has been heated before then you can proceed to warm it up normally.
When the milk is warm add in your bajra paste. Keep stirring to ensure there are no lumps.

Now stir this mixture continuously on a medium-low flame and let the milk reduce. It should become about half the volume. Be very careful not to leave it unattended. It can burn the milk and spoil the taste. Grab a chair and sit yourself near your phirni because you must keep stirring continuously.

Note: You may scrape in the cream (malai) that forms on the sides of the pan but be careful to do so only when it is fresh. If it has burned then adding that to the phirni will spoil the taste and you’ll have brown bits floating in your milk.

When the milk has reduced considerably you should add in your flavourings.

Saffron: Soak your saffron in some warm milk for about 5 to 10 minutes for it to release its colour. Add this in.

Pepper: Crush the pepper to a powder in the mortar and pestle. Add this in.

Cinnamon: Add the cinnamon powder. We’ve used cinnamon powder for this recipe but you can also use whole cinnamon if you prefer. If using whole cinnamon then add it earlier in the recipe to allow the flavours to release and remember to fish it out whrn the phirni is ready.

Stir this through and then add in your grated jaggery. The jaggery will thicken the mixture slightly.

The consistency must be fairly pasty. A pourable paste is what we’re going for.

Remove the phirni to the earthen serving bowls while it is still hot. Put these in the fridge for a couple of hours to chill before serving!

Serving Suggestion: For a festive occasion you can use food colouring (we used orange) to paint a Ganesh figure on the surface of the phirni. If made correctly the top should be thick and will not pierce easily, making it the perfect surface for you to get creative with! You can even garnish with some chopped nuts.

Write in with your own suggestions, for Indian Cuisine in the comments down below. And if you have delicious Indian recipes you would like to see us cook please do share it with us. Let’s make 2017 proper tasty :)

Tweet us your favourite videos on:

Connect with us on Instagram:

Connect with us on Pinterest:

Related posts: