‘Phirni’ remains favourite dessert among Amritsar residents

Centuries old rich Punjabi culture has unique ways to celebrate festivals. This richness is reflected in myriad ways. One of them is serving dishes to mark each festival.

The festival of colours is celebrated with a traditional sweetmeat “Phirni” in Punjabi homes. It is served to relatives and guests who visit homes to celebrate Holi. Greetings are exchanged and the delicacy is savoured on the occasion.

Made by simmering ground basmati rice in full fat milk, this Punjabi desert is slowly cooked. Khoya, sweetened with sugar, flavoured with saffron and rose water, is added to the dish. “Phirni” is served in open earthen pots generally covering entire open palm.

Rice occupies limited space in Punjabi cuisine. Yet, this delicacy stands apart as it is made from grounded rice. Quality of rice, milk and khoya determines the authentic taste of the dish which is served after it gets a little cold.

A local Ranbir Singh, who operates a retail outlet on the Lawrence road, said, “Silky smooth taste of the dish, which gets easily dissolved in mouth, leaves a lasting impression on consumers. “Phirni” is good to savour after it gets a little cold, but freezing it like an ice cream cause its creamy texture to vanish.”

Sanket Kamboj, proprietor of a leading sweetmeat outlet “Halwai”, which his family has been running for generations, said, “Preparation of “Phirni” commences with Holi and continues throughout summer. Terracotta plates enhance its taste. People prefer to relish it in the afternoon and during night. Covered under silver foil, khoya and dry fruit is sprinkled on it, enhancing its look and taste.”