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Butterscotch Phirni
Category : Milk, Hyderabad, Desserts
Servings : 3-4
Time Taken : 30-45 mins
Rating :
Method
- Heat ghee in a thick bottomed vessel, add rice atta and roast.
- Once it turns light golden take it out on a plate and keep aside.
- Now take another thick bottomed vessel, heat milk.
- Once the milk boils, add saffron.
- When colour changes, on a very low flame add the rice atta.
- Keep stirring till the atta is cooked.
- Add sugar and mix well then add butterscotch, milk shake powder and mix well for 2 mins
- Remove from heat and allow to cool.
- Remove to a glass bowl and garnish with sliced almonds.
- Cool and refrigegerate for 1/2 hour.
- Serve in small mud bowls.
Ingredients:
1 litre - milk
1/2 cup - sugar
1/2 cup - milk powder
6 tsp - Butterscotch milk powder
3 tsp - ghee
2 tsp - rice atta or rice soaked in water for 2 hours; then dried in the sun and powdered in a blender
50g - almonds, sliced
50g - pistachios, chopped
A pinch of saffron
1 litre - milk
1/2 cup - sugar
1/2 cup - milk powder
6 tsp - Butterscotch milk powder
3 tsp - ghee
2 tsp - rice atta or rice soaked in water for 2 hours; then dried in the sun and powdered in a blender
50g - almonds, sliced
50g - pistachios, chopped
A pinch of saffron
RECIPES BY RACHAEL ABRAHAM FROM NIZAM CITY HYDERABAD
