Can you believe this beauty was result of a disaster.
But i am so glad that it happened otherwise I wouldn’t able to share such beautiful with you all.
First about the dish, It a Shahi Badami Phrini aka Almond and rice pudding. It is very old recipe belonging to Nawab of Awadh, present day the place is Lucknow.
Its rich, fragrant and extravagant but taste is very subtle. Phrini is milk based dessert and is made in lots of ways, by adding different flavors. In my blog you will get recipe for Mango Phrini
Now let me tell you about the disaster, actually had no intention of making dessert. I had purchased blanched almonds to make Almond butter as i was trying to eat healthy. But god had other plans 😉
As put my almonds in my food processor after some time the almond seized and the oil completely separately and almond become a rubbery lump and even after good 20 minutes it not revive.
So i read up in internet to know the cause and i came to k ow if any liquid comes in contact with almonds it will seize. So next if you ever plan to make nut butter keep in mind that your food processor should be dry and not wet like mine 🙈🙈
Now that i knew that my almond can’t be revived i was pretty upset that i wasted my almonds:(
While sipping my coffee all the sudden this dish came in my mind. So I thought let me give a shot if it works it would be great.
I add a cup of milk in my processor and ta da it worked my almond turned into a paste😃
Recipe is super simple and i am sure you will love it.
Recipe for Badami Phrini
1 litre full fat milk
2 tbsp coarsely grinded rice
1 cup Blanched Almonds
1 tsp ghee
1/2 cup sugar ( or to taste)
1/2 tsp Cardamom powder
1/2 tsp Saffron essence
Chopped nuts for garnish
This dessert will be cooked in two steps. Rice and Almonds will be cooked separately and then mixed at the later stage.
Soak, peel and grind Almonds in fine paste using little milk in your food processor. Keep it aside.
In a thick bottom deep pan pour 1/4 litre milk add coarse rice powder and let it cook on medium heat. Occasionally keep stirring as rice has habit of sticking at the bottom. If feel milk is less then you add little water. Let the rice completely cook then with hand blender give in a nice whisk.
In separate pan add ghee and pour almond paste and 2 tbsp water, cook the almonds on low heat scraping the bottom of pan continuously, so it doesn’t stick and burn.
When almonds turns into thick lump add sugar, cardamom powder and sauté for a minute.
Then add one litre milk but very gradually and while pouring milk keep stirring otherwise your Phrini will not be smooth and have small lumps.
Let the almonds and milk mixture cook until the milk thickens. It takes around 12-15 minutes. Please stirring.
If you are confident and able to multitask you can cook rice and almond at same time but be carefulthat u don’t burn either of it.
Once the milk thickens then add the rice mix and make sure you well both well, it should be one homogeneous mixture.
Add saffron essence. Let it cook for another 5-7 minutes on low heat, while you keep stirring.
Phrini its done, let it cool for 2-3 minutes then transfer it to your serving bowls. Garnish with chopped nuts.
Keep it refrigerated for at least 3-4 hours before serving
As I mentioned earlier as well about variation in flavors of phrini, here are few of them by my blogger friends
Hope you try these recipes on your special occasion and enjoy.