Suji Phirni/Dessert Made of Semolina
With the festive season already here, it’s time for some milk-based desserts and phirni made with semolina is quick and so easy. This is what I made yesterday. I have been saving my home-grown rose petals and put them to good use. There’s a bit left in the little jar and I’ll be finishing them off the moment I get back from my trip.
I am going on a short trip to Europe, and this is going to be my first time. This will be more of a culinary trip with like-minded ladies and we are all looking forward to being in places like Paris, Rome and Brussels.
Phirni is a popular North-Indian dessert made with rice flour, milk, and garnished with nuts. This variation with semolina is also equally delicious.
Suji Phirni (serves 4)
1 litre milk
A pinch of saffron
A pinch of cardamom powder
Sugar as per taste
1 heaped tbs suji
1 tbs vegetable oil
Some dried fragrant rose petals
Place a heavy-bottomed pan on the flame and add a bit of water to it. Then pour the milk into it. This ensures that the bottom does not catch easily.
On a medium flame let the milk get reduced to half. Stir from time to time.
Take about a tablespoon of the hot milk in a bowl and add the saffron to it. Crush with the back of a spoon and put the contents back to the milk pan.
Add the pinch of cardamom as well.
In another pan, pour the oil and toast the suji till it turns golden and the raw smell disappears.
By this time the milk will have reduced to half. Pour the toasted suji in the milk and continue to stir. Gradually the mixture will start to thicken.
Cook till it is thick enough but still of pouring consistency.
Remove from the flame and let it cool.
Before serving in individual bowls, scatter the rose petals and the sliced pistachios.
P.S. I could have used ghee for toasting the suji but some people do not like ghee hence the oil. Personally, I prefer ghee.