Diwali Recipe: Phirni Brulee With Fresh Fruit And Mithai Petit Four

Diwali Recipe: Phirni Brulee With Fresh Fruit And Mithai Petit Four

Make your Diwali sweeter with this scrumptious dessert platter!

Chef Shashwat from Jodhpur Royal Dining shares this special Diwali recipe for Phirni Brulee With Fresh Fruit And Mithai Petit Four that makes for a perfect sweet ending.

Preperation Time: 1 Hour 30 Minutes

Ingredients (4 portions) 

For Pinni

  • Moong Dal soaked and ground         40 gms
  • Khoya                                                20 gms
  • Desi Ghee                                          30 gms
  • Sugar                                                  30 gms

For Gulab Jamun

  • Khoya                                                 20 gms
  • Paneer                                                 10 gms
  • Sugar                                                  20 gms
  • Semolina                                            10 gms
  • Flour                                                   10 gms
  • Ghee for frying                                   50 gms

For Kaju Barfi

  • Cashew nut soaked and ground          40 gms
  • Sugar                                                   20 gms

For Phirni

  • Milk                                                     100 ml
  • Sugar                                                    35 gms
  • Rice soaked and ground                      15 gms 
  • Saffron                                                 2 strands

For Fruits 

  • Watermelon                                          1" cube
  • Dragon Fruit                                         1" cube
  • Papaya                                                  1" cube



  • Heat ghee in kadhai and add the ground moong dal.
  • Sautee till it gets brown and add khoya.
  • Make the sugar syrup and add to the moong dal mixture.
  • Grease a tray and transfer the mixture with thickness of about 2mm.
  • Cool it at room temperature for about 2 hours to set.

Gulab Jamun

  • Grate paneer and mash it with khoya until smooth.
  • Add flour and semolina and mix again.
  • Meanwhile make sugar syrup with equal quantities of sugar and water.
  • Take the dough and roll it between the palms to make balls of ½” diameter.
  • Heat the ghee and fry the balls in ghee until golden brown.
  • Take the balls out of fryer and soak it in hot sugar syrup.

Kaju Barfi

  • Sautee cashew nut and sugar until it becomes thick and sticky.
  • Grease a tray and transfer the mixture onto the tray and let it set for about 2 hours in room temperature 


  • Boil the milk.
  • Add ground rice to the milk with saffron and cook until the rice is cooked and fully dissolved with milk.
  • Add sugar at last and transfer the phirni in small ramekins of 30 gms each.
  • Let it set for about 2 hours

Final Presentation

  • For phirni brulee sprinkle sugar on top of the phirni and caramelize it with blow torch.
  • Cut the pinni and kaju burfi into 1” cubes and place it on cubes of dragon fruit and watermelon respectively.
  • Cut the gulab jamun into half and place it on the cube of papaya.
  • On a platter place a ramekin of brulee with fresh fruit and mithai petit fours.
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