INGREDIENTS
PHIRNI (Rice Pudding)
Servings - 3-4
INGREDIENTS
Milk - 1 liter
Rice - 250 grams
Ground cardamom - 1 teaspoon
Sugar - 250 grams
Rose water - 1/2 teaspoon
Raisin - 50 grams
Cashew - 50 grams
Saffron syrup - 1 tablespoon
Chopped almond - 50 grams
Chopped pistachio - 50 grams
PREPARATION
1. Rinse rice and then drain. Wipe the grains dry and then grind well in a grinder to a semi fine powder. Keep aside.
2. Heat milk in a pot on medium high. Once milk starts to boil, reduce the heat to medium low and add the rice flour and stir. Then add cardamom and sugar. Stir till sugar is completely dissolved.
3. Add rose water, raisin, cashew, and saffron syrup. Continuing stirring in intervals so that lumps are not formed.
4. Without covering the pan, cook for 5-6 minutes till the phirni thickens a little.
5. Turn off the heat and let it rest for a few minutes before serving.
6. Serve and garnish with chopped almonds and pistachios.