Biryani, with its myriad flavors and regional variations, has lengthy been celebrated as a symphony of spices, meat, and aromatic rice. And what higher technique to conclude a luxurious biryani feast than with an equally enchanting dessert that soothes the palate and completes the expertise? From Phirni to kulfi, there are a number of desserts to finish your lunch or dinner on a candy observe on at the present time.
Listed here are just a few recipes that you may attempt at residence:
1. Shahi Sev Barfi (By Sayonee Ghai, Founder, Mithai Ministry)
Substances:
- 300 grams gentle home made Chenna/ Paneer
- 1.5 litres of full fats milk
- Half cup Condensed milk
- 150 grams unsalted Besan Sev
- 1 teaspoon rose essence
- Half cup ghee
- Handful of combine dry fruits (for garnish)
Methodology:
- Begin by boiling 1.5 litres of full fats milk in a pan. Scale back the milk to half, don’t overlook to scrape the khoya from the edges of the pan.
- Add 300 grams of home made paneer into the boiling thickened milk and stir until all of it combines effectively. Add 150 grams of unsalted Besan sev to the combination and provides it stir until you see the combination thicken and sev soften.
- Add in half cup of condensed milk together with half cup of ghee and 1 teaspoon of rose essence and blend until the combination begins leaving the edges of the pan.
- Pour the combination onto a setting tray greased with ghee and garnish it with dry fruits. Let the mithai set for a few hours and it’s able to serve.
2. Sevai Kheer (By Sayonee Ghai, Founder, Mithai Ministry)
Substances
- 1 litre full fats milk
- 200 grams roasted vermicelli
- 1 cup ghee
- 1 cup sugar
- 2-3 dates
- Handful dry fruits
Methodology:
- Begin by boiling 1 litre of full fats milk in a pan. Whereas the milk boils, add half a cup of ghee in a pan and barely roast the vermicelli until it turns brown in color.
- As soon as the vermicelli is finished add 1 cup of sugar into the pan and blend.
- Take one other pan and roast the dates reduce into items and the dry fruits in 1 tablespoon ghee.
- As soon as the milk has diminished to half, add it to the vermicelli combination and stir effectively until the consistency thickens. Add within the dry fruits and the Sevayi kheer is able to serve .
3. Kesar Pista Phirni (By Chef Tarun Dacha, American Pistachios)
Substances:
- 500 ml Full fats milk
- 30 g Rice
- 30 g Sugar
- 50 g Pistachios
- 2 tbsp Saffron Syrup
- 50 g Caramelised Sugar (for sugar internet)
Methodology:
- Soak uncooked rice in a single day and the following day make a puree out of it .
- Boil milk and rice puree in a heavy backside pan for 20 min on medium warmth.
- Add chopped inexperienced pistachios, sugar and saffron syrup within the mixer.
- Settle down the mixer.
For Plating:
- Take the chilly phirni mixer and put it on the centre of the serving plate and demould.
- Garnish with sugar internet. Drizzle Roohafza from prime.
4. Pista Kulfi (By Chef Rakhee Vaswani, American Pistachios)
Substances:
- Pistachios paste – 2tbsp
- 500g Full fats milk
- 60 g Prepared made khoya
- 3tbsp Recent cream
- 100g Condensed milk
Methodology:
- Warmth the milk and contemporary cream, cook dinner until it simmers
- Add khoya, condensed milk. Proceed cooking until a pleasant thick consistency is achieved.
- Add pista paste to the combination and stir it effectively.
- Set for a few hours in desired moulds like paper cups and add a stick.
- Freeze it then and revel in
5. Chocolate Phirni (By Tarun Shetty, Company Chef, SMAAASH)
- Damaged Basamti Rice- 1/2 cup
- Milk- 1 ltr
- Sugar- 1/4 cup
- Melted darkish Chocolate- 1/4 cup
- Pistachios- 15 gms
- Saffron
Methodology:
- Rinse the rice a few instances in water. Drain the water and allow them to dry on their very own by spreading them on a tray or plate.
- Warmth milk in a thick bottomed broad pan or sauce pan or kadai.
- When the milk turns into heat, take 1 tablespoon from it in a small bowl.
- Stir the saffron strands on this heat milk and maintain apart.
- Let the milk attain to a boil. Then decrease the warmth and add the rice. Stir and add sugar additionally.
- On a low to medium warmth cook dinner the bottom rice within the milk. Don’t cowl the pan.
- Carry on stirring at intervals in order that the lumps aren’t shaped.
- When the rice is nearly cooked, pistachios, melted chocolate and saffron infused milk.
- Stir and cook dinner for an additional 2-3 minutes or extra or until the firni thickens and the rice granules are softened and cooked fully.
- Take away from warmth and set it in small bowls garnish with left over pistachios and maintain it in fridge.
- Serve Phirni as soon as cooled and set.