Basmathi Rice- 2 tablespoons
Strawberries- 6-7 big
Milk- 2 cups (500 ml)
Sugar- 1/4 cup
Strawberry syrup/ Rose syrup- 2 tablespoons
Soak the basmathi rice in water for an hour. Add the rice inside the blender jar and 3 tablespoons of water and grind this as a coarse paste. Almost like idli batter, you could able to see the unground rice rava which settles at the bottom; set aside.
Wash and cut the stem deep down and roughly chop the strawberries and finely puree them inside a blender jar with 1/4 cup of water (for easy straining);set aside.
In a heavy bottom pan or nonstick pan heat the milk with sugar. Once it comes to boil reduce the flame totally and add the rice flour mixture.
Mix well with a ladle continuously till you get the thick consistency. Allow the milk rice flour mixture to cook and the rice rava cooks and looks like glossy in this mixture. Final stage of phirni should be thick but able to pour able consistency.
Pass the strawberry puree through the sieve to collect the seeds. Add the strained puree on the hot phirni and mix well and switch off the gas.
Pour the phirni immediately in some glasses or clay pots and allow to set inside the fridge; serve chilled.
Garnish with strawberry syrup* or rose syrup and top it with fresh strawberries.
Strawberries- 15 nos (1 packet)
Sugar- 1 cup
Water- 1/2 cup
Lemon Juice- a squeeze (optional)
Remove the stem and leaves of the strawberries and wash them. Pat dry the strawberries using a kitchen towel and roughly chop them in to pieces.
In a blender jar add the strawberry pieces and blend them as a fine paste.
Strain the puree to remove the seeds from the puree by moving a spoon inside the strainer.
Add the clear juice on a flat pan.
On the strainer some of the strawberry pulp and some seeds settles.
With this add 1/2 cup more water and blitz again twice or thrice in a blender jar.
Strain this again to remove seeds and add with the juice collected earlier inside the pan.
Add the sugar with the strawberry puree and boil in low flame and reduce to form a syrup.
Initially when the syrup starts to boil it starts to become frothy and pale red to orange colour.
Once it starts to thicken the frothiness disappear and the bright red colour appears by constant stirring.
Check the consistency by touching the warm syrup in between fingers which starts to form thread.(Just before one thread consistency-pisukku padam (sticky stage))
Because the syrup further thickens while cooling. If you over cook it after cooling it becomes like a jam and difficult to dissolve in beverages.
Allow the syrup to cool and transfer in an airtight container and store for a week on outside cool place (or) Refrigerate and use for about a month.