Choco Flurry Phirni Recipe

How to make Choco Flurry Phirni

How to Make Choco Flurry Phirni

1. Soak rice in water for 30 minutes. Drain water and grind it to a coarse powder.
2. Boil milk on medium flame in a pan/kadai. Now add coarse rice powder and cook on low flame till rice gets cooked properly. 
3. Add MILKMAID and cook till mixture becomes thick. Now add elaichi powder. Cool the mixture and transfer it to an airtight container. Refrigerate for 2-3 hours.

How to make Flurry:

1. Whip the chilled fresh cream until soft peaks are formed. Add powdered sugar and whip again.
2. Keep aside 1/2 cup whipped cream. To the remaining whipped cream, add cocoa powder and whip it again.
3. To the whipped cream kept aside, add and mix prepared phirni. Refrigerate the mixture for 30 minutes. 
4. Take two piping bags. Fill one with chilled phirni mixture and another with choco flurry mixture. In a plating glass or bowl, make alternative layers of phirni and choco flurry mixture. Garnish with some chocolate syrup and enjoy!