Recipe: Delicious Kesariya Carrot Phirni

Kesariya Carrot Phirni. Carrot is such a lovely vegetable from which we can make many different types of dishes. Carrot Kheer, a healthy and tasty payasam variety. We can serve cold and also we can pour this in popsicle. phirni recipe with step by step photos. phirni or firni is a classic indian sweet pudding that is a Phirni is always eaten chilled. whereas rice kheer can be had warm or chilled.

Dissolve the saffron in warm milk and add this to the above mixture. Pour the phirni in earthen bowls and garnish with pistachios and almonds. Delicious carrot poriyal which hails from kerala. You can cook Kesariya Carrot Phirni using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Kesariya Carrot Phirni

1. You need 1/2 cup of Rava.
2. You need 500 ml of Full cream milk.
3. You need 1 1/2 cup of carrots (finely grated).
4. You need 10-12 of Saffron threads.
5. You need 1/4 tsp of Cardamom powder.
6. Prepare 2 tsp of Pure ghee.
7. Prepare 10-12 of Golden fried cashew (for garnish).
8. You need of For garnish Chopped pistachios.
9. You need of For garnish Chopped almonds.

Taste great with dal curry or rasam. You can use any veggies as you like. Carrots get a huge make over with the addition of Panko breadcrumbs for added crunch. It's so unbelievably easy to throw a handful of simple ingredients together — olive oil, garlic, parmesan.

Kesariya Carrot Phirni instructions

1. Soak saffron in 2 tbsp warm milk for half an hour..
2. Heat ghee in a small pan and roast the rava fir 2-5 minutes or until they turn light golden in colour..
3. Heat milk in a thick bottomed pan when it starts boiling, put the flame low and slowly add the rice-carrot mixture and sugar and stir continuously until it forms a thick mixture..
4. It takes approximately 8-10 mins.This step is most critical as you might end up with lumpy solution if you don't stir it continuously. you end up having lumps..
5. Add saffron milk,cardamom powder, chopped pistachios and almonds and mix well. When the mixture is thick and creamy turn off the flame..
6. Pour the mixture into the dessert bowl or earthen pot and garnish as per your taste and availability..
7. Allow them to cool and keep in refrigerator for 2-3 hrs and serve chilled. Phirni can be eaten warm, but the chilled one tastes better..

I guess this carrot salad, could also be called a carrot slaw. Now, that I think about it, it is more like a slaw. The crunchy cashews give it good texture, which my husband always appreciates. Phirni is made from coarsely ground rice, milk and sugar. It is cooked on slow flame which results in creamy, rich and thick texture.