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Make a delicious tongue licking preparation Badaam Phirni with Urbanrajah


Here I post a recipe on delicious Badam Phirni

Serves 4–6

    20 almonds or 4 tbsp flaked almonds
    600ml whole milk
    4 tbsp rice flour
    4 tbsp unrefined sugar
    10 saffron strands
    1 tsp cardamom powder
    12 crushed pistachios


In a pan of hot water, blanch the almonds and remove the skin. Alternatively, use flaked almonds. Use a hand blender to grind the almonds in 120ml of the milk to produce a paste. Transfer to a bowl and mix in the rice flour.

In a saucepan, bring the rest of the milk to the boil and tip in the sugar, stirring until it dissolves. Spoon out 1 tbsp hot milk into a small bowl and lace the saffron through it until the milk has taken on the colour of the strands. Strain the saffron milk back into the saucepan and add the almond paste. Gently stir until the mix thickens and becomes creamy, then shake in the cardamom powder. Remove from the heat and leave to cool, then sprinkle the crushed pistachios over the dessert and refrigerate for an hour so before serving.

This delicious, light dessert is best presented in cute bowls and served with little spoons – you will want every mouthful to last!

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