Bread Phirni


 This is my version of the classic Phirni which is made with rice.  I use bread instead and it comes out as delicious and creamy as the original.  Bread Phirni is an easy dessert which appeals to the taste buds.  This is the sweet to make when you want to impress your guests!

What you need:

1 liter full cream milk

6 slices of bread

3/4 cup sugar

6-7 green cardamoms crushed and powdered

2 tbsp slivered almonds

How to make:

1.  Heat the milk in a thick bottomed pan.  Reduce the heat when it starts boiling.

2.  Cut the bread slices roughly into 4-5 small pieces.

3.  Powder the cardamoms and add to the milk.  Add the sugar and keep stirring the milk.  

4.  Add the bread slices to the milk and mix well.  Keep on low heat and cook for 10-15 mins till milk thickens.

5,  Now remove the pan from fire and allow to cool.  

6.  Put bread-milk mixture in a blender till it becomes smooth.

7.  Pour the mixture into a serving bowl.  Stir half of the almonds into this mixture and garnish the Phirni with the remaining almonds.

8.  Chill the pudding in the fridge.



Vanilla Almond Milk



One of the things I really missed on coming back to India was Almond Milk. I loved drinking it in the form of smoothies, in coffee or on its own. I scoured the markets here but could not find it. Finally, I decided not to give in to my laziness and make this super healthy and organic alternative to dairy. Not only is Almond Milk yummy it is also very nutritious. It is low in sodium with no cholesterol or saturated fats. It contains vitamin E, Vitamin B, iron, magnesium, potassium and calcium.

I sweetened it a bit with dates and added a touch of vanilla for delicious home made almond milk!

What you need:

*1 1/2 cup raw almonds
*1/2 cup pitted dates, about 10
*4 cups water, for blending
*1 tsp vanilla extract
*1/4 tsp cinnamon
*Pinch of sea salt

How to make:
1. Soak the almonds and dates separately overnight in a glass/steel bowl.
2. Strain and rinse the almonds and dates.
3. Blend the almonds, dates, vanilla extract, sea salt and cinnamon together with 4 cups of water.

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4. Blend on high for about 2-3 minutes. Mixture should be creamy and foamy but fluid.


5. Place a cheese cloth over a wide mouth jug or pitcher and slowly pour the almond milk to strain out the almond meal.
6. Gather the cloth in your hand to squeeze out any remaining milk. Keep aside the almond meal if you want to use it (See Note).
7. Store in a glass container in the refrigerator up to 5 days.

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1. Be patient during the straining process as it does take a little time.
2. You can add the almond meal to cereal or a smoothie to boost healthy protein and fiber content.