Velvet Rose & Pistachio Phirni with Rich Khoya
Savour our exquisite Rose & Pistachio Phirni. A creamy, aromatic Asian dessert enriched with Khoya and luscious pistachio cream. Sweet, floral, and nutty, ready in under 45 minutes.
Method
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1
In a heavy-bottomed saucepan, combine the Niks Matka Rose Phirni mix with 500ml of full-fat milk and a pinch of salt. Whisk vigorously to ensure no lumps remain, creating a silky base.
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2
Bring the mixture to a gentle boil over medium heat, stirring continuously to prevent sticking. The aroma of rose will begin to fill your kitchen, promising a delightful treat.
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3
Once boiling, reduce the heat to low and add the crumbled Fresh Khoya (Mawa). Stir until the Khoya completely dissolves into the phirni, enriching the mixture with a creamy, decadent texture.
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4
Continue to simmer, stirring frequently for 15-20 minutes, or until the phirni thickens to a luxurious, pudding-like consistency that coats the back of a spoon. If desired, stir in 2 tablespoons of granulated sugar now, tasting to adjust sweetness.
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5
Remove the phirni from heat and pour it into individual serving bowls or ceramic matkas. Let it cool at room temperature for a few minutes before transferring to the refrigerator to chill for at least 15-20 minutes, or longer for a firmer set.
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6
Just before serving, take each chilled phirni and artistically dollop a generous swirl of vibrant Pistachio Cream Spread on top. The nutty green will beautifully contrast the delicate rose hue.
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7
For an extra touch of elegance, garnish with a sprinkle of finely chopped pistachios or a few dried rose petals. Serve immediately and savour the harmonious blend of flavours and textures.
For the best texture and flavour, ensure the phirni is thoroughly chilled. Adjust sugar to your preference, as the Niks Matka mix might already be sweet. Garnish just before serving for fresh appeal, perhaps with a sprinkle of extra chopped pistachios or dried rose petals for visual delight.