Friday, 20 October 2017

Suji Phirni with Apple and Cinnamon {New Year Colab with Oriya Rasoi}

Suji Phirni with Apple and Cinnamon
If like me you are a blogger, be it a food writer or recipe developer or even a fashion, lifestyle or tech blogger, one key element that will always be present in your world is Social Media and once you are there you simply cannot keep yourself from following current trends both in your home country as well as other parts of the world.

Come October our feeds are flooded with all things Fall (or Autumn as we know the season here in India), marked by falling of warm hued leaves and the abundance of pumpkins, apples and pears the West goes in a complete tizzy savoring their short lived produce (much like I do with strawberries and most Indians do with mangoes). Their pictures of beautiful pathways replete with red and orange leaves and pumpkin and apple desserts with cinnamon, tele transport me to a world I do not know of and probably never will.

This however never stops me from creating something new with either apples or pumpkin each year with a generous dose of a heady mix of warm spices like cinnamon, cloves, nutmeg, allspice etc.

Since our favourite festival of lights has made a rather early appearance this year and also since I've been advocating clean eating since the past two months, I decided to make a simple soul soothing dessert for Diwali this year with a touch of Fall by ditching our traditional rose, saffron and pistachio flavours and made it with apples and cinnamon instead.

Without further banter then, I present to you a quick and easy Phirni (Rice pudding) made with Suji or semolina instead of rice and flavoured it with freshly grated apples and cinnamon. Yumm...

You will need:

1 cup rava/ suji or semolina
3 cups milk
3/4 cup sugar OR jaggery powder
1 medium (130 gms) grated apple
10 - 12 almonds and pistachios (thinly sliced)
1 tbsp ghee (clarified butter)
A pinch of salt


Peel and grate one medium apple into a large bowl and keep aside.

Heat ghee in non stick wok or kadhai and roast semolina till golden brown.

Next add in milk, sugar OR jaggery powder, cinnamon powder and a pinch of salt and stir constantly till thick.

Once thick pour in the phirni into the bowl of grated apples, mix well.

Pour the prepared Phirni into clay or ceramic pots for a thick set.

Garnish with slivers of almonds and pistachios before serving.

Do not forget to check out our bloggers Colab for New Year as Sweta brings to you her Sugarfree Brown Rice Kheer

Wishing you all a Very Happy Diwali and Prosperous New Year!

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