Authentic Himachali Dham Mittha with Warm Saffron Phirni
A delightful traditional sweet rice dish from Himachal Pradesh, cooked with jaggery, dry fruits, and aromatic spices. Served alongside a creamy, chilled saffron phirni for a truly royal feast.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and lightly fry the dry fruits until golden; set them aside.
2
In the remaining ghee, add cardamom, cloves, and cinnamon, letting them crackle for a few seconds.
3
Add the drained basmati rice to the pan and gently sauté for two minutes without breaking the grains.
4
Pour in the water, bring it to a boil, then cover and simmer on low heat until the rice is fully cooked and the water is absorbed.
5
Stir in the grated jaggery and cooked dry fruits, mixing gently as the jaggery melts and coats the rice.
6
Cover and let it simmer on very low heat for 5 minutes so the rice absorbs the sweetness.
7
For the phirni, boil milk in a separate pan, add soaked and ground rice paste, stirring continuously to prevent lumps.
8
Add sugar and saffron strands, simmering until the mixture thickens to a rich custard-like consistency.
9
Serve the warm Himachali Mittha alongside chilled saffron phirni garnished with pistachios.
Ingredients
1 cup long-grain basmati rice, soaked for 30 minutes
3/4 cup grated jaggery
3 tablespoons pure desi ghee
1/4 cup mixed dry fruits (cashews, almonds, raisins)
2 green cardamom pods, crushed
2 cloves
1 small cinnamon stick
2 cups water
1 pinch edible camphor (optional)
For Phirni: 2 cups full-fat milk, 3 tbsp ground broken rice, 4 tbsp sugar, a few saffron strands, chopped pistachios for garnish
*This AI-generated recipe may contain inaccuracies.