Question:
A sweet prepared from powdered rice, milk, cardamom, saffron and sugar is:
A sweet prepared from powdered rice, milk, cardamom, saffron and sugar is:
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To make perfect Phirni: Do not grind the soaked rice into a completely smooth flour. Keep it slightly grainy (like semolina or rava) to give the Phirni its classic velvet-granular mouthfeel.
Updated On: Jun 22, 2026
- Seviyan
- Kheer
- Sandesh
- Phirni
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The Correct Option is D
Solution and Explanation
Step 1: Analyzing the Formulation of Each Sweet:
Let us dissect the primary carbohydrate structures and cooking methods of each milk sweet:
• Seviyan (Vermicelli Pudding): Made with roasted vermicelli (wheat noodles) cooked in sweetened milk.
• Kheer: A milk pudding made with whole grains of rice. The rice is cooked whole until soft, starch is released, and the milk thickens.
• Sandesh: A Bengali dry sweet prepared from fresh curd cheese (Chhena) kneaded with sugar/jaggery, not cooked as a liquid milk pudding.
• Phirni: A traditional creamy dessert originating from the Mughlai kitchen. It is prepared by grinding soaked rice into a coarse powder/paste, which is then added to boiling milk and simmered slowly with sugar, saffron, and cardamom. It is always set and served chilled in flat earthenware pots called Shikoras.
Step 2: Key Distinguishing Factor:
The use of powdered rice (ground rice) instead of whole grains is the absolute culinary differentiator between Kheer and Phirni.
Let us dissect the primary carbohydrate structures and cooking methods of each milk sweet:
• Seviyan (Vermicelli Pudding): Made with roasted vermicelli (wheat noodles) cooked in sweetened milk.
• Kheer: A milk pudding made with whole grains of rice. The rice is cooked whole until soft, starch is released, and the milk thickens.
• Sandesh: A Bengali dry sweet prepared from fresh curd cheese (Chhena) kneaded with sugar/jaggery, not cooked as a liquid milk pudding.
• Phirni: A traditional creamy dessert originating from the Mughlai kitchen. It is prepared by grinding soaked rice into a coarse powder/paste, which is then added to boiling milk and simmered slowly with sugar, saffron, and cardamom. It is always set and served chilled in flat earthenware pots called Shikoras.
Step 2: Key Distinguishing Factor:
The use of powdered rice (ground rice) instead of whole grains is the absolute culinary differentiator between Kheer and Phirni.
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