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Phirni is a creamy milk-based sweet dessert that is popular in both North Indian and Pakistani cuisines. The preparation procedure of phirni is simple, and the dish's appearance makes it appealing. Phirni is made primarily from milk and rice. Traditionally Phirni is made by using broken or coarsely ground rice. Saffron and green cardamoms are used to give the dish a wonderful flavour and aroma. Dry fruits such as almonds, cashews, and pistachios are chopped or grated and added to the recipe to give it a shahi touch. It is believed that phirni was originated in ancient Persia or the Middle East. It was invented and introduced to India by the Mughals. The Mughal Empire cherished and popularised the royal milk-based cuisine. Legends say that in Persia, where phirni or the creamy rice pudding was used as the food of angels and it was called Sheer Birinj. The tale says that it was first offered to Prophet Muhammad when he ascended to the seventh tier of heaven to meet God. In Iran, this royal dessert is called Fereni and in Egypt and Turkey, it is called Muhallabia. Phirni is a shahi dessert that is widely served during Ramadan and Eid festivities. It keeps you energised throughout the day. Its sweet flavour is irresistible.
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Knafeh
Knafeh is a Middle Eastern dessert prepared with a spun pastry called kataifi that is soaked in a sweet, sugar-based syrup known as attar and layered with cheese or other ingredients such as clotted cream, pistachios and nuts. It has a delicate, creamy and sweet flavour. Nothing beats knafe when it comes to trying a dessert that has been pleasing palates for decades. The vibrant orange and green colours of this dish make it a show-stopping feast.
