Chocolate Dry Fruit Phirni Recipe by Jyoti Shashank Tiwari
Cooking Instructions 2 h 1 Take half Cup Basmati Rice Soak for 15 min wash it and Rinse Water from it.put it into the blender and grind it to the fine small particles flour and keep aside. 2 Now take a Container add Full Cream Milk boil it after boiling milk put Rice flour and Stir continuously for 15 to 20 min. 3 After that add Saffron Milk, Dryfruit and Cardamom Powder,Rose Water one by one and stir continuously for again 10 min. 4 After some time milk getting thick and smoothie then switch off the flame after simmer hot put the Phirni into big bowl mix Chocolate Bar into it and mix well. 5 Keep it in a freezer for for 1 hour after that take out from freeze Serve it cool again garnish with Cashew and Almonds. 1 Take half Cup Basmati Rice Soak for 15 min wash it and Rinse Water from it.put it into the blender and grind it to the fine small particles flour and keep aside. 1 Take half Cup Basmati Rice Soak for 15 min wash it and Rinse Water from it.put it into the blender and grind it to the fine small particles flour and keep aside. 2 Now take a Container add Full Cream Milk boil it after boiling milk put Rice flour and Stir continuously for 15 to 20 min. 2 Now take a Container add Full Cream Milk boil it after boiling milk put Rice flour and Stir continuously for 15 to 20 min. 3 After that add Saffron Milk, Dryfruit and Cardamom Powder,Rose Water one by one and stir continuously for again 10 min. 3 After that add Saffron Milk, Dryfruit and Cardamom Powder,Rose Water one by one and stir continuously for again 10 min. 4 After some time milk getting thick and smoothie then switch off the flame after simmer hot put the Phirni into big bowl mix Chocolate Bar into it and mix well. 4 After some time milk getting thick and smoothie then switch off the flame after simmer hot put the Phirni into big bowl mix Chocolate Bar into it and mix well. 5 Keep it in a freezer for for 1 hour after that take out from freeze Serve it cool again garnish with Cashew and Almonds. 5 Keep it in a freezer for for 1 hour after that take out from freeze Serve it cool again garnish with Cashew and Almonds. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Thai Basil Beef Instant Pot BBQ Pulled Chicken Cookie's Cheeseburger Rolls Keto Lasagna Cinnamon Strawberry Cheesecake Dessert Tacos Thai Basil Beef Instant Pot BBQ Pulled Chicken Cookie's Cheeseburger Rolls Keto Lasagna Cinnamon Strawberry Cheesecake Dessert Tacos Moi moi with sauces Egg Drop Curry Udaitha Mutta Curry Chicken Shashlik with gravy Congee/Porridge Mom's Chili Yamballs 😋 Chocolate Cake eggless Chocolate fudge rice with peaches Zucchini pancakes with cheese Mango milky cake Moi moi with sauces Egg Drop Curry Udaitha Mutta Curry Chicken Shashlik with gravy Congee/Porridge Mom's Chili Yamballs 😋 Chocolate Cake eggless Chocolate fudge rice with peaches Zucchini pancakes with cheese Mango milky cake