1.Wash the Foxtailmillet rice a couple of times in water. Drain the water and grind it
and keep aside.
2.Heat milk in a thick bottomed broad pan.
3.Let the milk reach to a boil. Then lower the heat and add coarsely grinded millet.
Stir continuously .
4.On a low to medium heat cook . Do not cover the pan.
5.Keep on stirring at intervals so that the lumps are not formed, add water as required.
6.When the millet is almost cooked, add sugar, almonds, cashew and raisins in to it .
7.Stir and cook for a further 5 to 6 minutes or more or till the Phirni thickens and
cooked completely.
8.Add green cardamom powder and cook for another 1 minute.
9.Lastly add rose water, switch off then flame
10.Pour the phirni in serving bowls. Garnish it with the remaining chopped almond .
11.Cover and keep it aside . Once cooled at room temperature, refrigerate phirni for
about 1-2 hours .
12.Serve phirni once cooled.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
