Usually Phirni is prepared using Basmathi rice. I have tried with Little Millet Rice.  The taste is almost similar to the Basmathi rice phirni.

Author : This recipe is a guest post from Kurinji Kathambam

  • Little Millet – 2 tbsp
  • Milk – 3 cups
  • Sugar – 1/2 cup
  • Badam – 5
  • Pistachios – 5
  • Saffron – 5
  • Cardamom -4
  1. Wash and soak the little millet for ½ hour to one hour.
  2. Then grind it into a coarse paste using the mixie with little water.
  3. Take 2 tbsp of warm milk and soak the saffron.
  4. Cut the badam and pistachios into a thin slices.
  5. Powder the cardamom coarsely.
  6. Heat the milk in a heavy bottom pan. Add the ground little millet paste when the milk starts to boil. Now keep the flame at simmer.
  7. Stir continuously using the whisk to avoid forming lumps. Cook till the mixture becomes thick. It will take 5-7 minutes.
  8. Now add the sugar, cardamom powder and saffron mixture milk. Stir well and allow it to cook till the mixture becomes thick. Add the chopped nuts and mix well.
  9. Allow it to cool down and refrigerate at least for an hour.   Serve it with mud clay pots and garnish with chopped nuts.