Cardamom-scented chocolate phirni with strawberries recipe
- Cuisine: Indian
- Makes 8
Phirni is a popular Indian and Middle Eastern milk pudding that can be served warm or cold. It’s often served at religious festivals or special occasions. For this recipe, you will need 8 small glasses or shot glasses.
Ingredients60g (⅓ cup) rice flour
500ml (2 cups) milk
125ml (½ cup) thickened cream
75g (⅓ cup) caster sugar
8 cardamom pods, seeds removed and finely ground
80g white chocolate, chopped
4 large strawberries, chopped
60ml (¼ cup) thickened cream
100g milk chocolate, chopped
1 tbsp olive oil
PreparationTo make ganache, bring cream to the boil in a saucepan. Remove from heat and add milk chocolate and oil. Cover and set aside for 5 minutes. Stir mixture until chocolate is melted, then spoon into 8 shot glasses.
Meanwhile, place flour and 250ml (1 cup) milk in a bowl and stir to combine. Place remaining 250ml (1 cup) milk, cream and sugar in a saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to the boil, gradually whisk in flour mixture and cook for 4 minutes or until liquid thickens. Remove from heat and stir in ground cardamom and white chocolate until chocolate is melted. Immediately spoon mixture over ganache in glasses and top with strawberries. Serve warm or cold.
DRINK 2010 Castle Rock Estate Muscat
Photography by Rob Frith.
If you enjoyed this Cardamom-scented chocolate phirni with strawberries recipe then browse more Indian recipes, dessert recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
Displaying 10 of 717 Indian Restaurants.
|1.||Royal India Restaurant||West Perth|
|2.||Gopal's Vegetarian Restaurant||Melbourne|
|4.||Jewel of India||Manuka|
|7.||Tandoor Indian Restaurant||Belconnen|
|9.||Keller's Swiss and Indian Restaurant||Alice Springs|
|10.||Taste of Asia||North Hobart|
Featured Food & Recipes
Slowly cook a variety of berries to make a berry soup dessert. In Finland the stewed fruit is often thickened with a little cornstarch or potato starch.
Used extensively in French cooking, they should be heavy based with a lid that is also ovenproof.