Kesar Makhana Phirni Recipe

5 from 1 vote

Makhana Phirni is a creamy Indian milk pudding with foxnut (makhana). Learn how to make special vrat ki phirni in a few simple steps.

Prep Time30

Cook Time30

Cooling Time2

Total Time1

Course: Dessert

Cuisine: Indian

Servings:

Calories: 344kcal

Make a coarse powder of almonds and pistachio in the blender. Set aside until required.
In pan heat ghee and roast foxnuts for 5 minutes. Pulse in a blender once to make a coarse powder. Keep aside
Take milk in a heavy-bottomed pan, add the cardamom powder and saffron strands. Boil on low flame. Keep on stirring at regular intervals.
Once the milk is reduced to half the original amount add the foxnut powder and dry fruits powder. Stir to combine nicely.
Allow the milk to simmer until it thickens and stir at regular intervals. Add the sugar, simmer the phirni for 3 - 5 minutes or till sugar is dissolved and then turn off the heat.
Allow the phirni to cool down completely. Keep it in the fridge until ready to serve.

Dice the fruits into bite-size pieces. Slightly dry roast the nuts.
Heat ghee in a pan and fry the bread croutons till crisp and golden. Transfer to a plate lined with paper towel.
Divide an equal portion of makhana phirni into the serving bowls/glasses. Add a layer of fruits, nuts and bread croutons.
Serve makhana phirni parfait immediately.

It is best to use full fat milk for making creamy Indian desserts such as phirni.
Stir the milk at regular intervals while simmering to avoid burning. Use a wooden spoon to stir the milk and phirni.
Do not make a fine powder of dry fruit or foxnut. Keep it coarse in texture. One pulse in a food processor or blender is enough.
Make sure to add sugar only after the phirni is nearly done.
Phirni thickens in texture after cooling. Hence, adjust the consistency accordingly.
Allow phirni to chill in the fridge for 4 - 5 hours or overnight before serving or assembling the parfait.