Creamy Coconut Phirni for Festivals

Creamy Phirni That Tastes Like Festival Food - Fresh Byte Kitchen

Ingredients

½ cup Rawa (semolina)
4 tbsp Sabu dana (soaked)
½ cup sugar
Coconut milk from 1 whole coconut
Thick milk (first extract)
Thin milk (second extract)
Cashew nuts (for garnish)

Difficulty : Easy

Serves : 4

A soft and creamy traditional coconut dessert made with Sabu dana and Rava, cooked in fresh coconut milk. It has a rich 2-layer texture with natural sweetness and a smooth, melt-in-mouth taste, topped with crunchy cashews.

Cooking Steps

1
Prepare coconut milk:
2
Grind grated coconut with water.
3
Squeeze to get thick milk (first extract).
4
Add more water and extract thin milk (second extract) separately.
5
Soak Sabu dana in water for 30 minutes
6
Dry roast Rawa in a pan until aromatic and lightly golden.
7
Add second (thin) coconut milk and bring to a gentle boil.
8
Add soaked Sabu dana and cook until it becomes translucent and soft.
9
Add sugar and mix well until dissolved.
10
Pour in first (thick) coconut milk and simmer on low flame until the mixture becomes thick and creamy.
11
Switch off the flame.
12
Garnish with cashew nuts.
13
Serve warm or chilled as preferred.

Frequently Asked Questions

Why is the thick coconut milk added last?

Thick coconut milk can split if it boils hard. Cook the rawa and sabu dana in the thin milk first, then add the thick milk and only simmer on low flame.