Phirni (Rice Sweet)
From Banquets of the nations, 1911
Serves 9
A traditional sweet dish.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 147. The excerpt below is the record exactly as published.
Phirni. (Rice Sweet.) A quantity of ground rice is soaked in water for twelve hours, and afterwards mixed in sixteen times the quan- tity of milk, to which is added a quantity of sugar double the quantity of rice. The mixture is then placed in a pan on the fire, and stirred until it becomes some- what thick in the process of boiling. Mix in some small black cardamoms and little pieces of pine-apple
Cook this with the app: pantry check, scaling, and the assistant.