Phirni is a popular Indian and Middle Eastern milk pudding that can be served warm or cold and has a thick texture that is similar to panna cotta. There are many different varieties of this milk pudding with popular flavours including almond, saffron, rose and mango. It’s often served at religious festivals or special occasions.
- 60 g (⅓ cup) rice flour
- 500 ml (2 cups) milk
- 125 ml (½ cup) thickened cream
- 75 g (⅓ cup) caster sugar
- 8 cardamom pods, seeds removed and finely ground
- 80 g white chocolate, chopped
- 4 large strawberries, chopped
- 60 ml (¼ cup) thickened cream
- 100 g milk chocolate, chopped
- 1 tbsp olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink match 2010 Castle Rock Estate Muscat.
To 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 250 ml (1 cup) milk in a bowl and stir to combine. Place remaining 250 ml (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.
Photography by Rob Frith.
As seen in Feast magazine, December 2011, Issue 4.