Sitaphal Phirni Motichoor Cup – Fusion Dessert
For Boondi
For Sugar Syrup
For Sitaphal Phirni
For Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Boondi Batter
In a bowl, combine besan, baking soda, and salt. Gradually add water and continuously to form a smooth, lump-free batter of pouring consistency.
Fry Boondi
Transfer the prepared batter into a piping bag with a small hole. Heat oil in a deep pan. Pipe small droplets of batter into the hot oil to form boondi. Fry until the boondi turns golden and crispy. Remove from oil and set aside.
Prepare Sugar Syrup
In a separate kadai (wok), add sugar and water. Heat the mixture, stirring until the sugar completely dissolves and a syrup forms. Add saffron strands and a few drops of orange food color or saffron water to the syrup.
Combine Boondi and Syrup
Add the crispy fried boondi to the hot sugar syrup. Mix well until the boondi absorbs all the syrup. Turn off the flame and let the mixture cool down completely.
Prepare Rice Paste for Phirni
Soak rice in milk for some time (not specified in video, but implied for blending). Blend the soaked rice and milk into a smooth paste.
Cook Phirni Base
In a deep pan, add milk, sugar, and custard apple pulp. Cook on a low flame, stirring constantly, until the mixture starts to heat up and combine.
Thicken Phirni
Add the prepared rice paste to the milk and custard apple mixture. Continue to stir constantly on low heat until the phirni thickens to a creamy consistency.
Flavor Phirni
Add cardamom powder and pistachio slivers to the thickened phirni. Mix well. Turn off the flame and let the phirni cool down.
Prepare Phirni for Piping
Once the sitaphal phirni has cooled, transfer it to a piping bag fitted with a star nozzle.
Assemble Motichoor Cups
Take a cookie cutter mold (or a small metal cup). Spoon the prepared motichoor into the mold and gently press to form a compact base. Create a small hollow in the center of the motichoor. Carefully remove the mold.
Pipe Phirni
Pipe the sitaphal phirni into the hollow center of the motichoor cup in a decorative swirl pattern.
Garnish and Serve
Garnish each Sitaphal Phirni Motichoor Cup with additional pistachio slivers, saffron strands, and edible gold foil. Serve immediately or chill for a refreshing dessert.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 swaps
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
Variations
Simple ways to adapt this recipe.
- Experiment with different fruit pulps
Experiment with different fruit pulps like mango or strawberry for the phirni.
- Garnish with different nuts suchIngredient swap
Garnish with different nuts such as almonds or cashews, or use edible silver leaf instead of gold.
Helpful Tips
Small details that can improve the final result.
Your Notes
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Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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