Quick Phirni Cups (Rawa Version)

  

 

Ingredients

Milk (Full-Fat)- 1 liter

Rawa / Semolina (fine) – 1/4 cup

Sugar- 1/2 cup (adjust to taste)

Cardamom Pdr- 1/2 tsp

Saffron Strands (Kesar) – Pinch, soaked in 1 tbsp milk

Kewra Water- 1/2 tsp (few drops only)

Garnish: Almonds & Pistachios (as required)

 

Preparations

1. Soak the rawa in a little water for 10 minutes, then drain.

2. Bring milk to a gentle boil in a heavy-bottom pan.

3. Lower the flame and add the soaked rawa while stirring continuously to avoid lumps.

4. Cook on low flame for 8–10 minutes until the mixture thickens and the rawa cooks fully.

5. Add sugar, cardamom powder and saffron milk. Cook for 2–3 minutes until the sugar dissolves.

6. Add kewra water at the end, mix gently and switch off the flame.

7. Pour into kulhads or cups, garnish with nuts.

8. Refrigerate 2–3 hours and serve cold.

 

 

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