Carrot Millet Phirni

Phirni is a Punjabi milk and rice pudding very easy to make. Even in Tamil Nadu we make a similar one called Rice kurunai payasam but this will be more rich and creamier.

I have made this Phirni with foxtail millet(Thinai) which has more fibre content . You will feel good if there is a diet factor even in a dessert to have it more. In addition, have added smashed carrots for a rich colour and distinct flavour.

Method:

1. Peel and roughly chop 1 or 2 carrots depending on size.
2. Grind it smoothly with half a cup of milk. Keep it aside.
3. Since we use thinai, the difficult part is to remove impurities from it.
4. We need to wash it many times to remove stones and other impurities until the water turns clear.
5. You can probably soak it for sometime and wash it.
6. Boil 500 ml thick milk and simmer it.
7. Add 5-6 strands of saffron, 1 tspn of cardamom powder into the milk.
8. After 5 minutes, add the filtered millet (thinai) of 2/3 cup into the milk slowly.
9. Let it cook for some 10-12 minutes.
10. Once millet is softened, add 3/4 cup of sugar.
11. After it is dissolved, you can add the carrot paste.
12. The whole mixture starts to thicken.
13. But the consistency should be that of a thick flowy consistency.
14. You can add Pacha karpooram(Borneo camphor added for the refreshing smell) a pinch at last.
15. Switch off the stove and let it cool down to room temperature.
16. You can have it immediately or refrigerate in smaller cups.
17. It sets within 30 min and will be so creamy to have.

You can chop Badam / pistachio and decorate while serving.