World Biryani Day 2023: Delectable Desserts To Pair Your Biryani- Check Out Interesting Recipes

From Phirni to kulfi, there are a range of desserts to end your lunch or dinner on a sweet note on this day.

Desserts recipes to try on this day

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Biryani, with its myriad flavors and regional variations, has long been celebrated as a symphony of spices, meat, and fragrant rice. And what better way to conclude a sumptuous biryani feast than with an equally enchanting dessert that soothes the palate and completes the experience? From Phirni to kulfi, there are a range of desserts to end your lunch or dinner on a sweet note on this day.

Here are a few recipes that you can try at home:

1. Shahi Sev Barfi (By Sayonee Ghai, Founder, Mithai Ministry) 

Ingredients:

• 300 grams soft homemade Chenna/ Paneer 
• 1.5 litres of full fat milk 
• Half cup Condensed milk 
• 150 grams unsalted Besan Sev 
• 1 teaspoon rose essence 
• Half cup ghee 
• Handful of mix dry fruits (for garnish) 

Method:

• Start by boiling 1.5 litres of full fat milk in a pan. Reduce the milk to half, don’t forget to scrape the khoya from the sides of the pan. 
• Add 300 grams of homemade paneer into the boiling thickened milk and stir till it all combines well. Add 150 grams of unsalted Besan sev to the mixture and give it a good stir till you see the mixture thicken and sev soften. 
• Add in half cup of condensed milk along with half cup of ghee and 1 teaspoon of rose essence and mix till the mixture starts leaving the sides of the pan. 
• Pour the mixture onto a setting tray greased with ghee and garnish it with dry fruits. Let the mithai set for a couple of hours and it’s ready to serve. 

2. Sevayi Kheer (By Sayonee Ghai, Founder, Mithai Ministry) 

Ingredients 

• 1 litre full fat milk 
• 200 grams roasted vermicelli 
• 1 cup ghee 
• 1 cup sugar 
• 2-3 dates 
• Handful dry fruits 

Method:

• Start by boiling 1 litre of full fat milk in a pan. While the milk boils, add half a cup of ghee in a pan and slightly roast the vermicelli till it turns brown in colour. 
• Once the vermicelli is done add 1 cup of sugar into the pan and mix. 
• Take another pan and roast the dates cut into pieces and the dry fruits in 1 tablespoon ghee. 
• Once the milk has reduced to half, add it to the vermicelli mixture and stir well till the consistency thickens. Add in the dry fruits and the Sevayi kheer is ready to serve .

3. Kesar Pista Phirni (By Chef Tarun Dacha, American Pistachios)

Ingredients:

• 500 ml Full fat milk
• 30 g Rice
• 30 g Sugar    
• 50 g Pistachios
• 2 tbsp Saffron Syrup
• 50 g Caramelised Sugar (for sugar net)

Method:

• Soak raw rice overnight and the next day make a puree out of it .
• Boil milk and rice puree in a heavy bottom pan for 20 min on medium heat.
• Add chopped green pistachios, sugar and saffron syrup in the mixer.
• Cool down the mixer.

For Plating:

• Take the cold phirni mixer and put it on the centre of the serving plate and demould.
• Garnish with sugar net. Drizzle Roohafza from top.

 

Kesar Pista Phirni (Image Source: Chef Tarun Dacha)

4. Pista Kulfi (By Chef Rakhee Vaswani, American Pistachios)

Ingredients:

• Pistachios paste - 2tbsp
• 500g Full fat milk
• 60 g Ready made khoya 
• 3tbsp Fresh cream 
• 100g Condensed milk

Method:

• Heat the milk and fresh cream, cook till it simmers
• Add khoya, condensed milk. Continue cooking till a nice thick consistency is achieved. 
• Add pista paste to the mixture and stir it well. 
• Set for a couple of hours in desired moulds like paper cups and add a stick. 
• Freeze it then and enjoy 

 

Pista Kulfi (Image Source: Chef Rakhee Vaswani)

5. Chocolate Phirni (By Tarun Shetty, Corporate Chef, SMAAASH)

• Broken Basamti Rice- 1/2 cup
• Milk- 1 ltr
• Sugar- 1/4 cup
• Melted dark Chocolate- 1/4 cup
• Pistachios- 15 gms
• Saffron

Method:

• Rinse the rice a couple of times in water. Drain the water and let them dry on their own by spreading them on a tray or plate. 
• Heat milk in a thick bottomed broad pan or sauce pan or kadai.
• When the milk becomes warm, take 1 tablespoon from it in a small bowl.
• Stir the saffron strands in this warm milk and keep aside.
• Let the milk reach to a boil. Then lower the heat and add the rice. Stir and add sugar also.
• On a low to medium heat cook the ground rice in the milk. Do not cover the pan.
• Keep on stirring at intervals so that the lumps are not formed.
• When the rice is almost cooked,  pistachios, melted chocolate  and saffron infused milk.
• Stir and cook for a further 2-3 minutes or more or till the firni thickens and the rice granules are softened and cooked completely.
• Remove from heat and set it in small bowls garnish with left over pistachios and keep it in fridge.
• Serve Phirni once cooled and set.