Semolina (Suji): 250 grams
· Milk: 1 1/2 litre
· Full fat dry milk: 300 grams
· Condensed Milk: 1 tin
· Cardamom powder: 1 teaspoon
· Sliced Blanched Almonds (12 to 15)
· Thin Coconut slices
· Cashew nuts
· Water: 1/2 litre
Take a bowl and put dry milk and water. Mix it well but make sure no lumps are formed. Now keep this mixture aside. Now take a cooking pot and add milk. Boil this for a while and now put the flame on low heat. At this stage add samolina and mix continuously until the mixture becomes thick. Now add condensed milk, dry fruits and cardamom powder and mix it well.
Now add the mixture of dry milk which we had kept aside at the start of this process. When it turns thick but of runny consistency switch off stove. It thickens upon cooling down.
Put the phirni in clay pots or any normal serving bowls and put in the fridge for at least 2-3 hours. To serve, take out from the fridge, garnish with chopped pistachios, poppy seeds, saffron strands, Enjoy chilled.
Note: You can use any dry fruit of your choice. Traditionally phirni is served in clay pots. It not only keeps it chilled for a longer time but also gives a very nice texture by absorbing the extra moisture. You can store the Phirni in the refrigerator for about 2 days when stored properly in an airtight container.