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Creamy Sitaphal Phirni in Motichoor Cups

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A luxurious Indian dessert combining silky sitaphal-flavored phirni with crunchy motichoor cups, offering a delightful blend of textures and exotic flavors.

Ingredients

  • Whole milk – 4 cups (960 ml), preferably full-fat for richness
  • Basmati rice – 1/4 cup (50 g), soaked for 30 minutes and ground coarsely
  • Granulated sugar – 3/4 cup (150 g), adjust to taste
  • Cardamom powder – 1/2 teaspoon (freshly ground preferred)
  • Saffron strands – a pinch, soaked in 1 tablespoon warm milk
  • Rose water – 1 teaspoon (optional but highly recommended)
  • Fresh sitaphal pulp – 1 cup (about 2 medium fruits), deseeded and mashed smooth
  • Motichoor (tiny boondi pearls) – 1 1/2 cups
  • Ghee – 2 tablespoons
  • Chopped pistachios and almonds – 2 tablespoons
  • Silver varq (optional)

Instructions

  1. Rinse 1/4 cup basmati rice thoroughly until water runs clear, then soak in water for 30 minutes. Drain and grind coarsely with a little water to a grainy texture.
  2. Remove seeds carefully from ripe sitaphal and mash the pulp until smooth. Set aside in the refrigerator.
  3. In a heavy-bottom saucepan, bring 4 cups whole milk to a gentle boil over medium heat. Add the ground rice and reduce heat to low. Stir continuously to avoid lumps and burning.
  4. When the mixture thickens to a creamy consistency, stir in 3/4 cup sugar, 1/2 teaspoon cardamom powder, saffron soaked in milk, and 1 teaspoon rose water. Continue stirring for 5 minutes until fully combined.
  5. Remove from heat and let it cool to room temperature, then gently fold in the chilled sitaphal pulp.
  6. If using store-bought motichoor, sauté 1 1/2 cups in 2 tablespoons ghee over low heat for 2-3 minutes to warm and bind slightly. Press motichoor into small silicone molds or bowls to form cups. Chill in the fridge for 15 minutes to set.
  7. Spoon the creamy sitaphal phirni into each motichoor cup, sprinkle with chopped pistachios and almonds, and add silver varq if using. Chill for an additional 30 minutes before serving.

Notes

Use full-fat milk for best silky texture. Stir phirni continuously to avoid burning. Fold sitaphal pulp gently to keep texture. Warm motichoor in ghee to bind cups well. Assemble motichoor cups and phirni just before serving to keep cups crisp. Variations include vegan version with coconut milk and alternative cups like almond flour tart shells.

Nutrition

Keywords: sitaphal phirni, motichoor cups, Indian dessert, creamy phirni, custard apple dessert, festive dessert, gluten-free dessert

Find it online: https://bouncybowl.com/creamy-sitaphal-phirni-in-motichoor-cups-recipe-easy-homemade-indian-dessert/