Glazed phirni with scotch strawberry preserves recipe

Phirni is a lovely sweet Indian pudding made from broken rice and served with candied berries in a cardamom basket.


Pour hot, boiling water into a small bowl.Add the almonds and pistachios and cover the bowl.Soak nuts for 30 minutes, then drain and peel nuts.Cut into strips.

Heat milk in a heavy-bottomed saucepan until boiling.Reduce heat and add ground rice.Stir and add sugar.Cook on medium low heat.Keep stirring or it will become lumpy.Do not cover the pot.When rice is almost done, add nuts (reserve some for garnish), vanilla extract, double cream, and butter.Stir and cook for an additional 5-6 minutes or longer, or until the phirni thickens and the rice grains are tender and fully cooked.

Pour phirni into four bowls.Cover the bowl tightly with a lid or secure with aluminum foil.Cool at room temperature, then refrigerate the phirni for about 4 hours or more.

To make berry preserves, place two-thirds of the fruit in a large pot with 2-3 tablespoons of water, sugar, and lemon zest.Bring to a boil, then simmer for 2 minutes.Do not overcook or the fruit will not hold its shape.Fold in the remaining third of the uncooked fruit, then add 8 black pepper grinders to the strawberries.Stir well.Serve immediately, or preserves will keep for up to 2 days in the refrigerator (or up to 3 months in the refrigerator.)

To make cardamom baskets, preheat oven to 180C/160 fan/gas 4 and line two baking sheets with parchment paper (or silicone mats)


Place butter, sugar and golden syrup in a saucepan and heat gently until butter and sugar are melted.Sift the flour into a bowl and add the grated cardamom.Make a well in the middle and pour in the butter mixture.Gradually beat it into the flour until the mixture is thoroughly combined.

Spoon 2 tsp on the prepared baking sheet.Space them apart as they will spread out – ideally 3 per regular sized household oven tray.Bake in batches for 8-10 minutes, or until set, golden brown and lacy.Don’t make the baskets too dark as they will taste bitter.Leave for a minute before molding – the snaps should still be pliable, but set enough to move without tearing.

To shape the baskets, grease the bottoms of ramekins or narrow glasses, and layer the cookies over them.Let them set.Store in an airtight container for up to 3 days.

Serve after cooling.Sprinkle with sugar and sear with a chef’s blowtorch or under a hot grill.Garnish with reserved nuts.Place the preserves in the cardamom basket.


Post time: Jul-12-2022