Originally I wanted to make some phirni with persimmon, but it ended up as kheer. If you ask what is difference between phirni and kheer, nothing much both are based on same ingredients like, rice, milk, sugar etc. In later ones rice is used in the grain form where as in the earlier one it is used as paste.
What you need:
Broken Brown rice: 1/5 cup
Persimmon: 1 no (Chopped into small pieces)
Milk: 1 cup
Sweetened Condensed milk: 7 oz (half a can)
Water: 2 ¼ cup
Saffron: 10 strands
Almond: 15 no (toasted and halved)
How I made:
Boil 1 cup of milk with 2 cups of water in sauce pot.
Clean and soak rice for 5 minutes.
In a small bowl add 2 tablespoon of warm milk. To this add saffron strands and keep aside.
When milk starts boiling add soaked rice, and continue to boil for about 40 minutes or until the rice is done. Stir in occasionally to prevent sticking to the bottom of pan.
Add condensed milk and half of saffron strands and cook for 8 minutes, and add chopped persimmon, cook for another 2 minutes.
Finally add halved almonds and remaining saffron strands and switch off the stove.
Enjoy hot or cold.
Preparation time: 1 hour
Yield: 3 serving
Will you make it again: Yes
Notes: I haven’t used sugar. If you want to increase the sweetness you can add sugar.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.