Phirni

Ingredients

• Milk (full cream) : 1 ltr
• Long grained (basmati) rice : 4 tbsp 
• Sugar : as needeed
• saffron (kesar) strands :  7-8
• Green cardamom powder : 1/2 tsp
• Rose water : 1/2 tsp

   

For  Garnishing

• Chopped almonds (badam) : 7-8
• Chopped pista : 7-8

Method 

1. Soak the saffron strands in  1 tbsp of warm milk and keep aside.

2. Soak the rice in water for about 1 hour. Dry the rice on an absorbent towel and blend in a mixer to a coarse powder.

3. Add ½ cup of cold milk and mix well to make a paste. Keep aside.

4. Boil the rest of the milk and reduce the volume of milk. It will become little thick.

5. Add the rice paste to the milk and gently stir.

6. Cook for about 15 minutes or till rice is completely cooked on a slow flame, while stirring continuously.

7. Add the sugar and cardamom powder and cook till sugar is completely dissolved.

8. Add saffron-milk mixture and rose water and mix well. Switch off the heat. Cover the lid and let it stand for 15 mins.

9. Pour into serving bowl and garnish with almond and pista. Keep it in a refrigerator.

10. Serve chilled.