Thandai Phirni

                                      Thandai Phirni

 

 

                                    

Summer is here and thus the cravings for cold drinks. Here I am posting a recipe which is a fusion of two exotic dishes; one is liquid another is semi solid and the fusion is mind boggling!
Thandai is associated with Lord Shiva' s city kashi or Varanasi. Varanasi is one of the oldest cities of India and is situated on the banks of river Ganga in the state of U.P.
On the other hand,Phirni is also associated with Ancient Persia or Middle East. It was introduced in India by the Mughals. Both delicacies are prepared with one common base ingredient Milk. This recipe is a crowd pleaser and can be prepared in advance for Iftar,Potluck and any kind of get together in hot summer days.


Story of Thandai-

Thandai is a must have for festival Holi. Holi, which falls in the month of Phalgun which falls in March, is a celebration of the end of the winter season and the arrival of fertile spring that is symbolic of new life. Especially during Holi, Thandai is often mixed with bhang, a hallucinogen also known for its medical properties. Bhang-infused Thandai was first offered to Lord Shiva and is also popular during Mahashivratri. The first records of Thandai date back to 1000 BC, making it one of the oldest drinks in the country, if not the world.

 Most of the ingredients used to make Thandai are known for their health properties. For example, fennel seeds are known for its antioxidants, anti-flatulence and cooling properties; rose petals have digestive properties; almonds are known as a rich source of Vitamin E and have cholesterol regulating effects.


Story of Phirni-

The classic sweet milky dessert when served chilled takes any gourmet on cloud nine. Be a family get-together or festive occasion or wedding ceremony, phirni has been a popular dessert since time immemorial. It is relished by people of different cultures and cuisines which makes it timeless. Even some top Colorado Springs fine dining restaurant in the U.S.  serve it to delight food lovers.

It’s the taste and ingredients that make it so special. In the dish, condensed milk is flavored with rose water, kawra essence, dry fruits, saffron, pistachios, and cardamom with almonds, cashews, and raisins garnished on top. The soft texture of the delicacy simply melts into the mouth and brings on a smile on every food lover’s face.

In India, phirni has many versions with kheer and payasam being the popular ones. In Iran, the rich indulgence is known as Fereni while in Egypt and Turkey the sinful delicacy is called Muhallabia.

In Europe, the rice pudding was first introduced by the Romans as early as 17^th century who mainly used it to cure stomach ailments and digestion issues. They were considered as rice pottages where rice was boiled and mixed with cow’s milk and then sugar to lend it a sweet taste.


Now let's jump to the recipe. This is good for 6 people.


Ingredients:  Almonds: 12, blanched and peeled
Cashews: 12
Pistachios: 12
Melon seeds (Chironji): 2 tbsp
Poppy seeds: 2 tbsp
Fennel seeds (Saunf): 2 tbsp
Green Cardamom: 4
Gulkand: 2 tbsp (or dry rose petals)
Rose water: 2 tbsp
Saffron: 12-15 strands, crushed and soaked in little warm milk
Peppercorns: 1 tsp
Milk: 4 cups (1 litre)
Rice: 4 tbsp, soaked (Or use rice flour)
Honey/Sugar: 3/4 cup-1 cup
Whipped Cream: for garnish (Optional)
  Procedure:

1. Mix all the nuts, melon seeds, poppy seeds, fennel seeds, cardamom, gulkand, peppercorns, rice and soak them in 1 cup of warm milk for 30 minutes.
2. Grind everything together to a smooth paste in a blender.
3. In a heavy bottom vessel, boil the remaining milk and add the ground paste.
4. Cook on medium-high heat for 5 minutes and stir every minute to avoid burning at the bottom.
5. Let simmer for 35-45 minutes until rice is cooked and milk thickens to custard consistency or thickly coats back of the spoon. It thickens further as it cools down.
6. Add honey/sugar, saffron milk, rose water and cook for 5 more minutes.
7. Transfer to serving bowls or glasses and let cool in refrigerator for at least 1 hour. Cover the bowls with cling wrap touching the pudding to avoid forming of film. (If the film is formed, just whisk the pudding with spoon before serving and the film will dissolve)
8. Serving bowls or glasses should be arranged in a manner where Phirni will be on the bottom layer and Thandai on the top.
9. Serve with whipped cream, pistachio slices and saffron.
10. Devour this fusion recipe in hot summer days or evenings!