Recipe- Perfect For Summers Blueberry Phirni

The tale of how a simple sweet treat of milk, rice, cardamom, sugar called Sheer Berenj transformed into the exotically luscious phirni may not be an exciting story to hear there is after all no mention of a toothless Nawab wanting an indulgence but that lacuna has done little to damp the rise of this rice pudding as one of the finest creation of the Mughal kitchen. In fact, the late Jiggs Kalra would often call phirni, the finest example of 'culinary deception.' The outcome of this exquisitely simple dessert, he said, often belies the simple ingredients and techniques that are used to bring it to life.

Ingredients

Rice 150gm
Sugar 150gm
Saffron Few strands
Blueberry 150gm
Milk 1liter
Pistachio 50gm

Method

- Clean, wash and soak the rice for 3 hours. Then make a thick paste, and keep it aside.
- Soak the saffron in warm water.
- In a thick deep pan, pour the milk and boil for 10 minutes.
- Add saffron and rice paste and stir it until one string consistency, add the sugar and give one boil.
- Remove from the flame and allow to cool.
- After it cools down, add half cut blue berries. Mix well and store it in the refrigerator.
- Serve it cold, garnish with pistachio and blueberries.