By Shreya Goswami
Your Baisakhi 2023 celebrations will be incomplete without some sweet phirni varieties added to your festive platter. Here are some variations you could try.
This classic Kesari Phirni is made with ground rice, full fat milk, sugar, cardamom and most importantly, saffron.
Flavoured with rose syrup and rose petals, this pink-hued Gulab Phirni is a must have during Baisakhi and other festivals.
Made with semolina instead of ground rice, this quick-and-easy Kashmiri Phirni is also known as Kong Phirin.
This summer-favourite Phirni is a celebration of mangoes, the pulp of which is added to the cooled down dessert.
Tastes like sugar, smells like vanilla—this unique Phirni variety is flavoured with custard apple puree.
Kewra extracted from the fragrant screwpine plant is added to this simple yet delicious variety of Phirni.
A version of Phirni flavoured with dried apricots which are soaked and ground to a fine paste, this is a subtle-flavoured dessert.
Flavoured with coconut milk, ground coconuts and garnished with coconut shavings, this white-coloured Phirni is loaded.
Citrusy, slightly tangy and absolutely refreshing, this Phirni variety can be whipped up throughout the summer months.
Flavoured with pineapple pulp and syrup, this Phirni variety will make your festivities more tropical.