Amla Gulkand Phirni
This Amla Gulkand Phirni combines slow-cooked milk and ground rice with Aazol’s Amla Gulkand: Vitamin C-rich Cooling Digestive. Adding the gulkand after cooking gives the thick, creamy phirni a gentle floral sweetness and a subtle tangy finish.
Ingredients:
Instructions:
1.Wash the basmati rice and soak it in water for 30 minutes. Drain well.
2.Grind the soaked rice with 2–3 tablespoons of the measured milk into a coarse paste; it should have a fine grainy texture rather than becoming completely smooth.
3.Bring the remaining milk to a boil in a heavy-bottomed pan, then reduce the heat to low.
4.Add the rice paste slowly while stirring continuously to prevent lumps. Cook on low heat for 15–20 minutes, stirring often, until the rice is fully cooked and the mixture becomes thick and creamy.
5.Add the sugar, cardamom powder and saffron, if using. Cook for another 2 minutes, then switch off the heat.
6.Allow the phirni to cool for about 10 minutes until warm.
7.Stir in Aazol’s Amla Gulkand: Vitamin C-rich Cooling Digestive until evenly distributed. Taste and adjust sweetness only if needed.
8.Divide into small bowls or matkas and refrigerate for at least 2 hours.
9.Serve chilled, garnished with chopped pistachios.
Enjoy this chilled, creamy Amla Gulkand Phirni made with Aazol’s Amla Gulkand: Vitamin C-rich Cooling Digestive!
