Here is a creamy vegan badam phirni recipe perfect for festive celebrations. It has the goodness of almond milk, brown rice, and jaggery powder , making it a wholesomely delicious Indian dessert.
- What is ‘Phirni’?
- Vegan Phirni
- Ingredients Required
- How To Make Vegan Phirni
- My Tried & True Tips
- More Indian Dessert Recipes
- Badam Phirni Recipe
What is ‘Phirni’?
Phirni is a rich, aromatic, and creamy milk pudding widely popular in the Indian subcontinent. It is believed to have come into existence during the Mughal era as a royal desert. Usually, it is served chilled in traditional, eco-friendly earthen pots ( Mitti Ke Kulhad or Matki ).
In ancient times refrigerators were not invented, so serving Phirni in earthen vessels had a purpose; it remains chilled for a longer duration and has a particularly pleasing taste.
Today there are many versions of the phirni recipe, like the traditional Mughlai Style Phirni or my signature foxnut phirni . Once you learn to make perfect phirni, you can easily play around with its flavour and ingredients.
Vegan Phirni
A lot of my vegan friends complain about how they cannot enjoy traditional Indian desserts and sweets. Hence this vegan badam phirni recipe is for them.
It is a – gluten-free, vegan, plant-based, wholesome dessert with no white sugar. The best part is one serving of this vegan phirni has only 156 calories.
You can serve it like a traditional phirni or layer it like a parfait for special occasions with boondi, motichoor ladoo, fresh fruits, and nuts. Either way, you are simply going to love it!
Ingredients Required
- Milk: Use almond milk as it has a delicious nutty flavour.
- Rice: I use brown rice to give phirni a wholesome touch. You can make it with white rice.
- Sugar: Jaggery Powder or brown sugar works perfectly for this badam phirni recipe.
- Saffron & Cardamom: They give a sweet aroma and taste to the phirni.
How To Make Vegan Phirni
Prepare Rice Powder: Clean, wash, and soak brown rice in water for 1 hour. Next, drain water, and spread soaked rice on a metal strainer or dry kitchen towel. Allow the rice to become completely dry. It should not be wet or moist.
Make a coarse powder (you should feel the rice texture) of rice, cardamom, and saffron in the blender. DO NOT make a fine powder. Keep aside.
Make Phirni: Boil almond milk in a heavy-bottom saucepan. Let it simmer over low heat, stirring at regular intervals, till it is reduced to almost half the original quantity.
Add rice powder and stir continuously to avoid any lump formation. Cook till the rice is soft and mushy and the texture of phirni is thick.
Once the badam phirni is thick, add jaggery powder and stir to combine nicely. Cook for a few more minutes for the sugar to dissolve. Turn off the heat.
Vegan Badam Phirni is ready!
My Tried & True Tips
- Stir the milk at regular intervals while simmering to avoid burning. Use a wooden spoon to stir the milk and phirni.
- The rice should not be wet/moist while grinding; otherwise, it will form lumps. It should turn into a powder rather than a wet paste.
- Do not make a fine powder of rice. Instead, keep it coarse in texture. One or two pulses in a food processor or blender are enough.
- Make sure to add jaggery powder only after the badam phirni is thickened.
More Indian Dessert Recipes
- Basundi
- Rice Kheer
- Vrat Ki Kheer
- Seviyan Kheer
- Badam Kheer
- Carrot Sabudana Kheer
more Indian kheer recipes for all festive celebrations.
Ingredients
- ▢ 1 litre almond milk
- ▢ ¼ Cup brown rice
- ▢ 4 green cardamom (elaichi)
- ▢ ¼ teaspoon saffron (kesar)
- ▢ ⅓ Cup brown sugar or jaggery powder
- ▢ 2 tablespoon sliced almonds
Instructions
- Clean, wash and soak brown rice in water for 1 hour. Next, drain water, and spread soaked rice on a metal strainer or dry kitchen towel. Allow the rice to become completely dry. It should not be wet or moist.
- Make a coarse powder (you should feel the rice texture) of rice, cardamom, and saffron in the blender. DO NOT make a fine powder. Keep aside.
- Boil almond milk in a heavy-bottom saucepan. Let it simmer over low heat, stirring at regular intervals, till it is reduced to almost half the original quantity.
- Add rice powder and stir continuously to avoid any lump formation. Cook till rice is soft and mushy and the texture of phirni is thick.
- Once the badam phirni is thick, add jaggery powder and stir to combine. Cook for 2 – 3 minutes for the jaggery to dissolve. Turn off the heat.
- Vegan Badam Phirni is ready! Garnish with almonds. Serve it warm or chilled
Recipe Notes:
- You can make this phirni with regular dairy milk. For almond flavor, blend ¼ Cup of almonds with rice, saffron, and cardamom.
Nutrition
We follow a strict NO SPAM Policy
Badam Phirni Recipe
Equipment
- Blender
- Saucepan
Ingredients
- 1 litre almond milk
- ¼ Cup brown rice
- 4 green cardamom (elaichi)
- ¼ teaspoon saffron (kesar)
- ⅓ Cup brown sugar or jaggery powder
- 2 tablespoon sliced almonds
Instructions
- Clean, wash and soak brown rice in water for 1 hour. Next, drain water, and spread soaked rice on a metal strainer or dry kitchen towel. Allow the rice to become completely dry. It should not be wet or moist.
- Make a coarse powder (you should feel the rice texture) of rice, cardamom, and saffron in the blender. DO NOT make a fine powder. Keep aside.
- Boil almond milk in a heavy-bottom saucepan. Let it simmer over low heat, stirring at regular intervals, till it is reduced to almost half the original quantity.
- Add rice powder and stir continuously to avoid any lump formation. Cook till rice is soft and mushy and the texture of phirni is thick.
- Once the badam phirni is thick, add jaggery powder and stir to combine. Cook for 2 - 3 minutes for the jaggery to dissolve. Turn off the heat.
- Vegan Badam Phirni is ready! Garnish with almonds. Serve it warm or chilled
Notes
- You can make this phirni with regular dairy milk. For almond flavor, blend ¼ Cup of almonds with rice, saffron, and cardamom.
Nutrition
Dal Paratha is a delicious Indian flatbread made with wheat flour (atta) and leftover yellow dal tadka. In Punjabi, we call it missa paratha. Be sure to watch the video!
- Story of Leftover Dal Paratha
- Ingredients Required
- How To Shape Dal Paratha
- Storage and Freezing
- Serving Suggestion
- Watch Dal Paratha Video
- More Paratha Recipes
- Dal Paratha Recipe
Story of Leftover Dal Paratha
Dal Paratha or as they say in Punjabi, missa paratha is probably the best way to use leftover cooked yellow dal or masoor dal sitting in the fridge.
In a Punjabi household, if you are left with plenty of yellow dal from dinner or lunch, making paratha dough using the leftover dal is a common practice. It is one of the easiest Indian breakfast recipes .
A dal paratha is packed with protein, fiber, and is a wholesome, healthy breakfast choice .
Ingredients Required
Here are the few pantry staples required to make Punjabi missa paratha at home:
- Cooked Yellow Dal : You can use either toor dal, moong dal, chana dal, or pink masoor dal for making missa paratha dough.
- Whole Wheat Flour (Atta) : A combination of wheat flour and any other flour-like ragi flour, or maize flour also works.
- Fresh or Dry Fenugreek (Methi) Leaves : During the winter season I make this dal paratha with fresh fenugreek leaves.
- Seasoning: Salt, Red Chilli Powder, Turmeric Powder, Carom Seeds (Ajwain/Omam)
- Other Ingredients: Gram Flour (Besan), Onion, Ghee or Refined Oil
Add-On Suggestions: You can add chopped spinach, spring onion, grated boiled potato, crumbled paneer, or finely chopped fresh coriander in the paratha dough to make it tastier.
How To Shape Dal Paratha
Missa Paratha tastes best when it has flaky and crispy layers within.
You can follow these steps to make a simple layered missa paratha at home:
Similarly, shape all the paratha. At this stage, you can cook the paratha immediately, or freeze them.
Storage and Freezing
Leftovers: You can store the leftover cooked paratha in a hot case or an airtight container packed with aluminium foil or butter paper. Reheat on a griddle or microwave.
Freezing: Make the paratha and only half cook them from both sides on a hot griddle ( as shown in video ) until brown spots appear. When that happens, remove the paratha and keep it on the side to cool down. Stack the parathas with wax papers in between each paratha and since these aren’t delicate, you can directly put them in a ziplock bag and store them in the freezer.
Serving Suggestion
Dal Paratha is best enjoyed fresh off the tawa, piping hot with a bowl of creamy curd or yoghurt, mint pomegranate raita , a spicy Indian pickle , or a dollop of homemade white butter to add layers of taste and texture to each bite of paratha.
For those looking to indulge further, a side of masala chai or a refreshing lassi provides the perfect balance to the richness of the paratha.
Watch Dal Paratha Video
More Paratha Recipes
- Gobi Paratha
- Peas Paratha
- Aloo Methi Paratha
- Cheese Egg Paratha
- Spring Onion Paneer Paratha
Ingredients
- ▢ 2 Cup Whole Wheat Flour (Atta)
- ▢ ¼ Cup Gram Flour (besan)
- ▢ ¼ Cup Chopped Onion
- ▢ 1 ½ Cup Leftover Cooked Yellow Dal (see recipe )
- ▢ ¼ Cup Dry/Fresh Fenugreek Leaves (methi)
- ▢ 1 Tablespoon Carom Seeds (ajwain)
- ▢ ½ Teaspoon Red Chili Powder
- ▢ Salt to taste
- ▢ ¼ Cup Chopped Fresh Coriander
- ▢ ¼ Cup Ghee (clarified butter)
Instructions
- In a large mixing bowl combine together all the ingredients and 1 tablespoon ghee. Mix nicely using a spatula or your fingers.
- Try to bring together the ingredients to form a dough. If the dough seems dry add more dal and bind the dough. You can use 1 – 2 tablespoon of water also to bind the dough.
- The dough should be non-sticky, soft, and pliable chapati like dough. Knead the dough for 5 – 6 minutes.
- Apply a teaspoon of ghee on the dough. Cover the dough with a muslin cloth and set aside to rest for 10 – 15 minutes. You can store it in the fridge also to use later.
- Meanwhile, heat the griddle (tawa) over medium heat.
- Divide the dough into lemon size equal balls. Take one ball and roll it into a round disk of thickness similar to that of stuffed paratha.
- Smear half a teaspoon ghee on the surface of the paratha.
- Make a cut in the paratha using a knife. And start rolling the paratha into a cone from one side to the other. Once again, gently press the dough into a flat disc ( refer video or step-by-step images ).
- Roll the paratha into a round disc with a thickness of less than ¼ inch.
- Place the paratha in the hot griddle. Cook from both sides till the surface of the paratha turns dry and charred marks appear.
- Now at this stage, smear the paratha with ghee and cook on the griddle like any other stuffed paratha from both sides till it is crisp.
- Serve Dal Paratha warm with butter and raita .
Recipe Notes:
- You can use cooked toor/arhar dal, chana dal, masoor dal, or moong dal for making the paratha dough.
- Adding gram flour in the dough is optional. Instead of gram flour, you can use sattu (roasted chana flour) as well.
- Any variety of seasonal green leafy vegetables can be combined in the paratha dough.
- Try to avoid adding water to bind the dough. If required, use one to two tablespoon water.
- Paratha dough should be non-sticky, soft, and easy to handle. If the dough seems too sticky, add more wheat flour.
- Paratha dough can be stored in the fridge for 5 – 6 days easily.
- You can use regular refined oil also to cook the paratha.
Nutrition
We follow a strict NO SPAM Policy
