Shahi Kesar Khoya Phirni is a royal dessert prepared by adding saffron, khoya to the usual ingredients of phirni. Phirni is a typical Indian sweet which is made in North India on major ocassions such as Karwa Chauth, Diwali et al. It is made by using rice and milk. However, phirni can be prepared in several different ways, using different flavouring, ingredients. In Shahi Kesar Khoya Phirni, I have used khoya. Khoya helps in thickening milk and it even gives this pudding a flavorful, rich taste without any overpowering sweetness. Saffron gives a distinguished aroma. Also, because of saffron this dessert gets a royal flavor. I also like the distinct colour saffron gives to the dessert. It is not so dark yellow but mild yellow in colour and it absolutely looks tempting.
Once you prepare Shahi Kesar Khoya Phirni, you could serve it in those small earthern bowls. I love the smell of earthern vessles and it gives this dessert that nice Indian touch. Refrigerate this dessert after serving them in those earthern bowls and you are set for any ocassion. I do not wait for festivals, if I really feel like relishing something sweet, I end up preparing Shahi Kesar Khoya Phirni. And I cannot tell you how fun it is to sit with your family and relish this dessert! In case you do not want to use Khoya then you can even try making Mango Phirni which tastes yummy just as Shahi Kesar Khoya Phirni.
There you go, I have just shared the recipe for Shahi Kesar Khoya Phirni with you all. Do read it, try it at home. Buzz me to let me know how it turned with your comments or through your tweets. Also, follow me on Instagram and do tag me if you try any recipes that you read on Whisk Affair. Bon Appetit!
Here is a video recipe to make Shahi Kesar Khoya Phirni
Shahi Kesar Khoya Phirni Recipe
Shahi Kesar Khoya Phirni
- Ghee - 1 tsp
- Clove - 2
- Full cream milk - 1 and 1/2 litre
- Long grain basmati rice - 4 tbsp
- Saffron - 15-20 strands Soaked in 2 tbsp milk
- Khoya - 1/4 cup Grated
- Sugar - 1/4 cup
- Cardamom powder - 2 tsp
- Almond and pistachio slivers for garnishing
- Silver foil and dried rose petals for garnishing
- Wash the rice and soak in enough water for 30 minutes.
- Drain the water and grind in a blender to make a coarse paste.
- Heat ghee in heavy bottom pan.
- Add clove and fry for a few seconds.
- Add milk.
- Once the milk comes to a boil, simmer the heat.
- Add ground rice and saffron soaked in milk and cook on low heat till the milk is reduced to half and the phirni has thickened.
- Add khoya, cardamom powder and sugar and cook till the phirni is thickened to right consistency.
- Keep in mind that phirni will thicken some more once cooled.
- Transfer the phirni in terracotta pots and chill in refrigerator.
- Garnish with almond and pistachio slivers, silver foil and dried rose petals.
- Serve chilled.