phirni

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The phirni is made creamy with the rice crumbling into the milk.

Archive 2008-01-01 Anjali 2008
The phirni is made creamy with the rice crumbling into the milk.

Pal Payasa Anjali 2008
Gini phirni is always made with raw rice but this is an instant version.

Mango Phirni Anjali 2007
A good Palpayasa is sipped where as a phirni is to be licked up.

Pal Payasa Anjali 2008
A phirni clings to the ladle whereas the rice grains are self respecting in a Pal payasa.

Pal Payasa Anjali 2008
A good Palpayasa is sipped where as a phirni is to be licked up.

Archive 2008-01-01 Anjali 2008
A phirni clings to the ladle whereas the rice grains are self respecting in a Pal payasa.

Archive 2008-01-01 Anjali 2008
It is important for the phirni to cool before adding mango else it will coagulate the milk.

Mango Phirni Anjali 2007
Can you believe this phirni can be made in flat 10 mins.

Archive 2007-07-01 Anjali 2007
It is important for the phirni to cool before adding mango else it will coagulate the milk.

Archive 2007-07-01 Anjali 2007