Phinoffee- Indian Rice Pudding with a Twist



  1. 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
  2. In a pan on low fire stir the milk maid till caramel colour but not too dry
  3. 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
  4. 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
  5. Remove from fire slightly cool at room temp Pour in the phirni over the caramelized milk made mix
  6. 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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