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Salted Caramel Phirni by Chef Jason Desouza | Recipe

Salted Caramel Phirni by Chef Jason Desouza | Recipe


  • Milk, 2l
  • Mawa (or Reduced Milk Solids), 200g
  • Rice Flour, 3 tbsp (heaped)
  • Water, 1/2 cup
  • Sugar, 1/2 cup + 3 tbsp
  • Salt, 1/2 tsp
  • Pistachio Slivers, 10g
  • Almond Slivers, 15g


  • Bring the milk to a boil and let simmer for 45 minutes until it thickens and reduces to half in volume. Halfway through, stir occasionally to speed up the evaporation process.
  • For the caramel, heat sugar in a pan and allow it to caramelise until it attains a deep golden-brown hue.
  • Pour the caramel into the milk and stir well. Work cautiously with the heated caramel.
  • Add half a cup of sugar to sweeten the mixture.
  • Add in the mawa and let it dissolve in the milk and sugar mixture.
  • While the sugar melts, move on to creating the rice flour slurry (which is what aids in giving the phirni its thickish consistency) by adding rice flour, salt, and water in a bowl and whisking to form a smooth emulsion.
  • Add the rice flour slurry to the earlier milk and sugar mixture and whisk until the resulting mix thickens.
  • Once thickened, let simmer for 4-5 minutes.
  • Turn off the flame and let rest for 15 minutes before pouring the phirni mix into the shikoras.
  • Garnish with pistachio and almond slivers and then pop it into the refrigerator overnight to set.

Top Tip: Any leftover caramel in the pan can be swirled with some hot milk and poured into a milk pot.

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