
Phinoffee- Indian Rice Pudding with a Twist
By Monish Gujral |
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Phinoffee- Indian Rice Pudding with a Twist Recipe

By Monish Gujral Published: November 16, 2014
Ingredients
- 1/2 cup Rice soaked in water
- 2 glasses milk
- 1/2 cup Sugar
- 400 gm condensed milk
- 1/2 tsp Cardamom powder
- 1 tbsp Peanut butter
- 1 packet Marie tea biscuits for crust
Instructions
- Melt peanut butter and mix in powdered biscuits
Put in a serving dish and press with a flat spoon to compress
Deep freeze to firm it
- In a pan on low fire stir the milk maid till caramel colour but not too dry
- Take the dish from the freezer and gently pour the milk maid mix on the crust keep in the refrigerator back for few minutes till it sets
- In a heavy bottomed pan heat 1 glass milk and sugar get it to a boil
Add the rice powder in the remaining milk and gently add in the boiling milk
Stir in cardamom powder
Stir till the milk attains a custardy consistency
- Remove from fire slightly cool at room temp
Pour in the phirni over the caramelized milk made mix
- Place in refrigerator to set remove before freezing and keep in the fridge.

Monish Gujral
First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.
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