Desert Recipe – Kesari Phirni


  • YIELD: 1 bowl (5 Servings)
  • PREP: 15 mins
  • COOK: 15 mins
  • READY IN: 35 mins



  1. In a heavy pan , heat half milk and bring to a slow boil.
  2. Dissolve the rice flour in the remaining cold milk and slowly add to hot milk .Continue to cook over a very low heat , stirring constantly until the mixture becomes thick like a light custard.
  3. Add sugar and a pinch of salt and cook for 2-3 minutes till the sugar is completely dissolved cool , add cardamom powder , rose water and mix well.
  4. Pour in a bowl garnish with saffron and chopped pistachios and put the silver warak on top.
  5. Chill and serve

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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