Shahi Phirni with detailed recipe step by step picture. It is a royal treat prepared with milk, saffron, rose water and rice. Shahi Phirni is an typical Indian sweet which is made in North India on major occasions, such as Karwa Chauth, Diwali, any pooja at home, get together and so on.

I also like saffron in my most of the desserts recipe, here I also used with very small amount, for the distinct colour and flavour which gives to this phirni. It is not so dark yellow but mild yellow in colour and it absolutely looks tempting.

Summer is the good time of enjoying chilled desserts after meals. May be you are short of time at the end of a long day but this sweet dish will compel you to spend some time in kitchen to enjoy a delicious treat that will cool you down and make you feel rejuvenated. You can prepare it and refrigerate for two to three days.

What is Shahi Phirni?

Shahi is a hindi word actually it means "Royal" and Phirni is a milk based sweet delicacy that is made with coarsely ground rice and lots of dry fruits. Saffron and rose water are added to enhance the flavour. The texture is extremely creamy-rich. This milk dessert owes its origin to the Mughlai cuisine. Though this royal sweet dish is served and loved in almost all parts of India, it is a famous delicacy and specialty of Punjab region.

When you visit this region, you will see from every roadside dhaba to big and famous restaurants serving this dish with great pride. I remember when we go to my relative place, we definitely stop the dhaba for tasting their food, they have such yummy food always. The phirni is fixed dessert in their menu and that we will get in all seasons.

Before march end I want to share a news with you that my baby blog turns 6th , I can't believe it's been many years since I started my little foodie blog, and I really never expected it to come this far or even be successful at all!💕💕

So I just wanted to say a huge, massive thank you to everybody who has ever taken the time to read, share, like or comment on my blog. This blog really means a lot to me, and it’s helped give me the confidence to keep writing and get where I am today!

March month is very good and lucky month for me always, I've started my blog in March 2014, my son was born is march 2017 and my birthday month is also march, isn't so cool 😊 So march always been lucky month for me 💓 Hua na perfect festive season month. So for this celebration, sweet to banta hai yaaro. This time I made "Shahi Phirni" and enjoy with my family.

I know its been a tough time going on in whole world bcoz of #coronavirus. In India, we also got lock-down. But no worries this lock-down is good for us, Guys I request to everyone to stay at home, to fight against virus. Still no country not found any solution, or vaccination against this virus. I always pray to God that please released us from this virus👏👏

Shahi phirni is similar to the basic Indian kheer. The difference is only that in kheer whole rice is used but in phirni crushed rice is used. The shahi dish is best served after a lavish meal. It has a cooling effect on the stomach and the rest of the body which is helpful especially in summer when we feel really hot due to the subtle energy that controls metabolism.

Phirni can be served hot or chilled. But its actual taste can be relished only when it is served chilled in a clay pot or an earthen bowl. Clay pot infuses it with the earthy flavour and it also gives an authentic feel. However, you can use your regular serving bowls too.

Enjoy this festive Indian dessert infused with delicate flavours, dry fruits and rose water. Try making it in your own kitchen and give a sweet surprise to your family with your culinary skills.

Course: Dessert
Cuisine: Indian (Mughlai)
Total time : 1 hours 30 minutes
Preparation time: 30 minutes
Cooking time: 60 minutes
Serves: 4-6 person
Author : Jolly Makkar

Ingredients

Full cream milk: 1 litre
Basmati rice: 2 tablespoon
Rose water: 1 tsp
Saffron strands: 10-12 strands
Sugar: 1/4 cup
Almonds: 10 to 12
Raisins: 20

Preparation Method

1. Wash rice and soak in water for an hour. After an hour drain the water and coarsely grind the soaked rice in a food processor to turn it into a grainy consistency. Soak almonds for three to four hours. Peel and chop them.

2. Take a thick bottom deep pan. Add milk to it and give a boil. Once the milk comes to a boil, simmer the heat. Add ground rice. Soak saffron strands in 2 tablespoon of milk in a small bowl.

3. Keep stirring in between. It will take 45 minutes to an hour for the phirni to thicken. Scrap all cream from the sides. It will become almost half in quantity.

4. Then add rose water, soaked and crushed saffron strands and sugar. Mix well stirring it. Cook for another 15 to 20 minutes. Turn off the flame.

5. Add chopped almonds, raisins and mix well. Turn it to a big bowl and let it cool at room temperature.

6. Keep in mind that phirni will thicken some more once cooled. Transfer the phirni in pots and chill in refrigerator.

7. Once it cools down, transfer it into small clay bowls and let it set for half an hour.


Tips to make perfect phirni

• Use only full cream milk to give the phirni a perfect creamy texture.

• Use only basmati rice to give the dish the perfect royal flavour.

• Add rose water and saffron strands of high-quality to give the phirni a tempting natural aroma.

• Cook the dessert in a heavy bottom pan.

• Keep the rice mixture a bit grainy, because after cooling it becomes thick

• Add raisins and almonds while cooking the dessert to take the sweet dish to another level of deliciousness.

Rose Mango Lassi | How to make Mango Lassi with Rose Water | Mango Rose Lassi | Easy Mango Rose Lassi | Mango Lassi with Rose Water

Mango Lassi with Rose Water is a delicious twist on the traditional mango lassi and its flavored with rose water to give it a nice aroma and a very refreshing taste. It is a perfect drink to serve for breakfast or lunch time or for evening snack.

Lassi is a very popular and refreshing yogurt based drink in India, especially in Northern parts of India where it’s made thick and creamy and it’s just the perfect drink to sip on this summer.

What is Lassi?

Lassi is a traditional yogurt based drink made in North India, Punjab and Pakistan. There are many variations, sweet and salty flavors of this Indian drink and it can be made by using seasonal ingredients as well.

I remember in my childhood days, my granny made lassi, and it was churned using a wooden hand whisk and a nice froth would collect on top due to churning it. Still my father made lassi using a wooden hand whisk, I also did but now these days, made with ease of a blender, it’s very easy and quick to make equally delicious lassi within seconds.

What is Mango Lassi?

Mango Lassi Recipe is one such fruity variation where plain yogurt with fresh mango puree. For the mangoes, I personally like to use Alphonso or Kesar mangoes to make mango Lassi. They are full of flavours and gives a lovely color to the drink.

So it’s time to bring out those lassi recipes this summer, there are loads on Indian Lassi recipes to choose from, some of my absolute favorites lassi's are simple
cardamom flavored Mango Lassi,
salty lassi(buttermilk)
cucumber lassi and
Sweet Lassi.

Vegan Mango Lassi?

I have many vegan friends in my Instagram list, who always asked me for vegan version of my recipes. So I mentioned it here for their help.

To make vegan mango Lassi replace the regular yogurt with coconut or soy yogurt and milk with it’s vegan substitute.

You can also use maple syrup instead of sugar if you wish to.

This rose water flavored mango lassi is made up with yogurt, ripe mango, sugar, rose water and heaps of ice cubes, this easy to make Indian Mango Lassi is a soothing delicacy. The best part is that it takes all of 5 ingredients and 5 minutes to make and you can make a vegan version too.

Hence, in Bangalore it's already summer, and I make sure to keep jarful of fresh cucumber cooler, watermelon slushie, cantaloupe granita, pineapple mint aqua fresca (an mexican drnk), aam panna, sparkling lemon iced tea always ready in the fridge. This Rose flavored Mango Lassi is soothing delight that you must make and sip this season!

This is super easy to make and is liked by everyone without a doubt. Even my toddler also liked it.


Course : Summer Drinks / Beverages
Cuisine : Indian
Prep Time : 5 minutes
Cook Time : 5 minutes
Total Time : 10 minutes
Servings : 2 persons + 1 kid
Author : Jolly Makkar

Ingredients:

Homemade Yogurt/Dahi - 2 cups
Ripe Mango Peeled and Cubed - 2 cups
Milk - 1 Cup
Sugar or as needed - 2 tbsp
Rose water - 1 tsp
5-6 Ice Cubes

Preparation Method :

1. Add mango piece, blend it till smooth puree. Add sugar and blend until sugar dissolves.

2. Add milk, yogurt, ice cubes in the jar of a blender. Blend until smooth.

3. Add some more milk if the lassi is too thick. Pour the lassi in serving glasses.

4. Garnish with mint leaves, pistachio slivers and saffron strands. Serve chilled.

Recipe Notes

• If using mango puree, go for the Alphonso mango puree.
• You can add some ice while blending too.
• Frozen mango chunks work well for this recipe as well.
• Gulkand and rose essence are good substitutes for rose water.
• Use vegan yogurt and milk to make a vegan version.

You can also try other mango recipes this summer like
tutti frutti mango icecream
mango masala lemonade
mango mastani
kesar aamras
aam papad

I made this lassi last year, but don't get enough time to post it, when the time comes mango season is over..but now I got chance to post it. This rose water flavored mango lassi is a part of A to Z recipe challenge, where we choose key ingredients alphabetically to cook and post a dish every month.
This month alphabet is "M" so I choose Mango and make mango rose lassi from it.

Banana Chocolate Cake | Chocolate Banana Pound Cake | Chocolate Banana Cake with Walnuts | Ragi Banana Chocolate Cake
This Banana Chocolate Cake is so delicious, moist and tender with a chocolaty flavor, crunchy with walnuts and wonderful aroma. It is nutritious and packed with the goodness of Finger Millet (ragi/nachni). It is a good option for snacking and for kids lunch box. Either as breakfast or dessert, it will make you feel cozy and heartwarming.

This cake is the result of two people, me and my son 🤩 me like banana bread, & the my son(aarush) loves chocolate cake – but only having enough time to make one. Combining these two flavors into one cake was a no-brainer. Of course, I could just choose to make one of the cakes, but you know me…😉😀

What is Ragi Banana Chocolate Cake with Walnuts?

This chocolate banana pound cake is a soft and moist which combines the flavors of chocolate and banana. High fiber nutritious packed with the goodness of Finger Millet (ragi/nachni). It is a good option for snacking and for kids lunch box.

What is Ragi/Finger millet and healthy benefits ?

Finger Millet, also called as Ragi in South India and Nachani in North India is a wonder Millet! Ragi flour is one of the best non-dairy sources of calcium when compared to any other grains. This is an excellent source of natural Iron.

• The high amount of dietary fiber combine keeps the stomach full for a longer and prevents unwanted cravings.
• It is rich in fiber that helps with weight loss and diabetes.
• It's packed with calcium, good carbs, amino acids and Vitamin D.

This is our Recipe Swap Challenge month, where we choose recipes from our partner's blog, this month I was paired up with Poonam of Annaapurna, I tried her ragi chocolate banana cake but few small changes to my banana chocolate cake recipe resulted in a super moist and light texture, her recipe is having ragi, my baby don’t like the taste of ragi because of its bitterness. So I used less ragi flour into cake.

Her recipe is egg-less mine is egg one, I used eggs for my son, he don't like eggs in any form but for cakes he loved egg one not eggless 😃, so I thought of adding eggs in a cake. I used walnuts in my cake, I always loved the combination of chocolate and walnut or banana and walnuts too, they all are made for each other.

Make sure to use very ripe bananas. The riper they are, the sweeter and better they are for baked goods. If you like, you can replace part of the granulated sugar with jaggery powder either light or dark brown sugar. You can also stir in some chopped walnuts or any dry fruits which you like most like pecans. The best part about this cake, though, is that it’s so moist you can enjoy it for days!

Let's check out the recipe of banana chocolate cake recipe with step by step photos method

Course: Breakfast, Dessert
Cuisine: Indian + American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour 
Serves : 8 to 10 serves
Author : Jolly Makkar

Ingredients :

1 3/4 cups All-purpose flour/Maida
1/4 cup Ragi flour/Finger Millet
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
A pinch of salt
1/2 cup of oil
1 1/4 cup granulated sugar
2 large eggs at room temperature
2 ripe bananas(mashed)
1 teaspoon vanilla extract/essence
1 cup of milk
1/4 cup chopped walnuts

Other

Loaf cake tin
oil or butter for greasing the pan
hand whisker/hand beater

Preparation Method :

1. Preheat oven to 180ºC (350ºF) for 10 minutes and meanwhile lay butter paper inside the tin(only for the bottom). Grease it with butter.

2. In a medium bowl, sift together flour, ragi flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. In a mixing bowl, mashed the ripe bananas to a smooth puree with the help of fork. Now add white sugar and oil, beat together on medium speed for 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. Add eggs beating well, until light and fluffy. Add vanilla extract and half cup of (1/2 cup) milk, and beat until combined.

4. Reduce to low speed and add half of the dry ingredients, beating just until combined. Add rest half cup of milk and beat until combined. Add the other half of the dry ingredients and beat just until combined. Do not over-mix – the less you mix, the lighter the cake will be. Fold in the chopped walnuts & sprinkle some walnuts on top.

5. Pour the cake batter in the greased and dusted pan, Tap it three to four times. and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.

6. Let the cake cool for 10 minutes on a wire rack, then turn it out from the pan and let it cool completely.

Recipe Notes

1. Store cake at room temperature in an airtight container for up to 4 days. Alternately, freeze cake for up to 2 months...still covered, or overnight in the fridge.

Check out more awesome cake recipes for festivals and holidays season :

eggless coconut cake
eggless carrot cake
vegan jaggery cake
whole wheat eggless chocolate cake
orange chiffon cake
rainbow swirl cake
eggless funfetti mug cake

This recipe is a part of A to Z recipe challenge, this is my 11th post for the challenge. We choose key ingredients alphabetically to cook and post a dish every month.
This month alphabet is "L" so I choose LEMON and make sparkling lemon tea from it.