Mooli aur Dhania Paratha- Radish and Coriander Indian Flat bread
Patta Gobi Bhaji- Cabbage and Capsicum vegetable

Soy Phirnee- Soy Milk and Saffron Dessert

Soy and Saffron Dessert

My first IMBB entry in a very long time. Hosted by Reid of onekinegrindz from Hawaii, it is a combined SHF20 and IMBB 27 event entitled "The Joy of Soy" or, as Alberto, author of the incomparable Il Forno, puts it in his announcement of the event 27+20=47 soy beans.

This is from a recipe developed by The Maharashtra State Institute of Hotel Management and Catering Technology and published in a booklet printed by Chetran Foods i.e. friend Ranjit Pal, the grand old man of Tofu. He has done so much to popularise the use of soya bean products in Indian cuisine, at first in his capacity as director of the Maharashtra Agro and Fruit Process Corporation and later when he started a tofu manufacturing plant and made tofu available for the first time to consumers in Pune. He sometimes holds lunch parties where each and everything on the menu is made from either soy milk, soy curd, tofu, or soy HPF (Okara). You wouldn't know it as each dish tastes entirely different.

(I have made a few changes to the original recipe in both procedures and additions ).


  • 30 gms basmati rice ground into a rice powder
  • 100 gms sugar
  • 500 ml.. soy milk
  • 2 shelled green cardamoms, powdered.
  • 3 pistachios and 3 almonds
  • A pinch of saffron

Soak the saffron in a tablespoon of warm soya milk.
Add a few tablespoons of water to the rice flour and make it into a paste.
Blanch the nuts in a hot water, remove the skin, cut into slivers and toast.
Boil the soy milk and add rice paste and sugar. Stir continuously to prevent lumps.
Cook on a low flame till the mixture becomes thick and has a custard-like consistency.
Add powdered cardamom and the saffron. Stir well.
Pour mixture into four clay or glass bowls.
Garnish with the nuts and set in the fridge.
Serve cold.

Howzzat for a nice, healthy and easy dessert.