Eswatini-inspired Coconut Milk Phirni

Ingredients

In this Eswatini-inspired version of Phirni, the traditional Indian recipe is adapted by replacing regular milk with coconut milk, adding a tropical twist to the dish. The use of coconut milk enhances the creamy texture and imparts a distinct flavor that complements the Indian spices. Additionally, the garnish of toasted coconut flakes adds a delightful crunch and enhances the overall coconut experience. We alse have the original recipe for Phirni, so you can check it out.

• 1/2 cup (100g) basmati rice 1/2 cup (100g) basmati rice
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• 1 tablespoon rose water 1 tablespoon rose water
• 2 tablespoons toasted coconut flakes, for garnish 2 tablespoons toasted coconut flakes, for garnish
• 2 tablespoons chopped nuts (such as almonds or pistachios), for garnish 2 tablespoons chopped nuts (such as almonds or pistachios), for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 32g, 20g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a blender or food processor, grind the soaked rice into a coarse paste.
3. 3.
   In a medium-sized saucepan, combine the ground rice, coconut milk, and sugar. Cook over medium heat, stirring continuously, until the mixture thickens and the rice is cooked through (approximately 20-25 minutes).
4. 4.
   Add cardamom powder and rose water to the mixture, stirring well to combine.
5. 5.
   Remove the saucepan from heat and let the Phirni cool to room temperature.
6. 6.
   Once cooled, transfer the Phirni to individual serving bowls or a large serving dish. Refrigerate for at least 2 hours to allow it to set.
7. 7.
   Before serving, garnish with toasted coconut flakes and chopped nuts.

Treat your ingredients with care...

• Basmati rice — Ensure that the rice is rinsed well to remove excess starch, which can result in a sticky Phirni. Soaking the rice before grinding helps in achieving a smoother texture.
• Coconut milk — Use full-fat coconut milk for a rich and creamy Phirni. Shake the can well before using to ensure the coconut cream is evenly distributed.

Tips & Tricks

• For a more pronounced coconut flavor, you can replace half of the coconut milk with coconut cream.
• To enhance the aroma, sprinkle a pinch of saffron strands soaked in warm milk over the Phirni before refrigerating.
• Adjust the sweetness according to your preference by adding more or less sugar.

Serving advice

Serve Coconut Milk Phirni chilled in individual bowls or a large serving dish. It can be enjoyed as is or topped with additional toasted coconut flakes and chopped nuts for added texture and flavor.

Presentation advice

Garnish the Phirni with a sprinkle of toasted coconut flakes and a scattering of chopped nuts. For an elegant touch, serve in small earthenware bowls or dessert glasses.