Banarasi Malai Phirni

Introduction to Banarasi Malai Phirni

Banarasi Malai Phirni is a quintessential dessert from the bustling streets of Varanasi, a city known for its rich tapestry of culture and food. This dessert is a luxurious rice pudding with origins tracing back to the royal kitchens of India, where it was meticulously prepared to please the palate of royalty. The combination of creamy milk, aromatic saffron, and a hint of cardamom makes this dish irresistible to dessert lovers.

Named after Varanasi, also known as Banaras, this dessert reflects the city’s rich culinary heritage. The use of malai (cream) adds a layer of indulgence, making it a perfect end to a grand Indian feast. Traditionally, this dessert is served chilled, often during festivals and celebrations.

Ingredients

• Rice - 1/4 cup, soaked
• Milk - 1 liter, full cream
• Sugar - 1/2 cup
• Saffron strands - a pinch
• Cardamom powder - 1/2 teaspoon
• Malai (cream) - 1/4 cup
• Almonds - 10-12, blanched and slivered
• Pistachios - 10-12, slivered
• Rose water - 1 teaspoon

Preparation

Before you start cooking Banarasi Malai Phirni, it's essential to assemble and prepare all the ingredients. This will ensure a smooth cooking process and enhance the flavor of the dish.

Preparation Steps

1. Wash the rice thoroughly and soak it in water for about 30 minutes.
2. After soaking, drain the rice and blend to a coarse paste with a little water.
3. In a small bowl, soak the saffron strands in 2 tablespoons of warm milk.
4. Blanch the almonds by soaking them in hot water for 5 minutes, then remove their skins and sliver them along with the pistachios.

Cooking Instructions

Once your ingredients are prepared, you can move on to the cooking process. Keep in mind this dish requires patience and gentle simmering to achieve its creamy texture.

Step-by-step Cooking

1. In a heavy-bottomed pan, bring the milk to a boil over medium heat. Stir occasionally to prevent scorching.
2. Add the rice paste to the boiling milk, and stir continuously to prevent lumps from forming. This will take around 15 minutes.
3. Once the rice is cooked and the mixture has thickened, add the prepared saffron milk and sugar. Continue to cook until the sugar dissolves completely.
4. Reduce the heat and let the mixture simmer until it reaches your desired consistency. Keep stirring frequently.
5. Turn off the heat and mix in the cardamom powder and rose water.
6. Once slightly cooled, gently fold in the malai to give the Phirni its signature creamy texture.
7. Pour the mixture into earthen pots or bowls and let it cool to room temperature before refrigerating.
8. Garnish with pistachios and almonds before serving.

For the perfect texture, allow the Phirni to set for at least 4 hours in the refrigerator.

Use a cooking timer during each step to ensure precision and avoid overcooking the rice.

Enjoying Your Banarasi Malai Phirni

Banarasi Malai Phirni is best enjoyed when it is chilled, allowing the flavors to meld beautifully. Traditionally served in small earthenware pots, the earthy aroma adds an authentic touch to the experience.

This dish is perfect on its own, but it can be paired with crunchy almonds biscotti or a side of fresh fruits like sliced mangoes for a vibrant contrast.