Kesar Makhana Phirni Whiskaffair

on Mar 28, 2022, Updated Dec 12, 2023 Here are some more variations of Phirni that you may like: Thandai Phirni and Mango Phirni.

About Kesar Makhana Phirni

Kesar Makhana Phirni is a delicious take on the classic Phirni recipe, where roasted and crushed makhana (foxnuts) are added instead of rice. The Phirni is flavored with saffron strands (kesar), giving it a lovely color. It is popularly served for festivals, special occasions, and vrat days (Hindu fasting).

Serving Suggestions

Makhana Phirni is always served chilled. Makhana – Makhana, also known as fox nuts or lotus seeds, is easily available at any Indian grocery store or online grocery portals. They are a superfood loaded with many health benefits. This sweet dish is a great way to include them in your diet. Milk – Use whole milk (full-fat milk) for the rich and creamy texture. For a vegan version, you can use any plant-based milk, such as almond, coconut, or soy milk. Saffron – Use good quality saffron strands. Sugar – Adjust it according to your taste and preference. Cardamom Powder – If you don’t have cardamom powder, crush the green cardamom seeds to use in the phirni. Nuts – Garnish it with slivered nuts such as almonds and pistachios. To make it look appealing, top it with dried rose petals. Once the ghee is hot, add 2 cups of makhana and fry until crisp, stirring frequently (3-4 minutes). Add the roasted makhana to a ziplock bag and seal the bag. Crush the makhana using a rolling pin to make a coarse powder. Set aside. Once the milk comes to a boil, reduce the heat to low. Add 10-12 saffron strands to the pan and cook until the milk is reduced to almost half (15-20 minutes). Stir frequently to avoid scorching the milk at the bottom of the pan. Add the makhana powder to the milk and cook until the mixture reaches a thick custard-like consistency (15-20 minutes). Stir frequently throughout cooking. Check for sugar and add more if needed. Remove the pan from the heat and transfer the phirni into clay serving bowls. Chill the phirni for 3-4 hours. Garnish with almond and pistachio slivers and serve chilled. I recommend you serve phirni in earthen bowls, as they absorb the extra moisture and make the phirni thicker and creamier. If you do not have earthen bowls, you can serve them in regular bowls. Before serving, garnish with slivered nuts and dried rose petals. If you want to store them in earthen bowls, cover each bowl with cling wrap and refrigerate for 2-3 days.