Phirni is a popular North Indian sweet dish. This popular dessert is flavoured with cardamom and saffron. Served during festivals and occasions.
1/2 cup long grained rice (like Basmati)
1 litre/ 4 cups of whole/ full cream milk
1/2 cup sugar
1/2 tsp cardamom powder
1 pinch of saffron
1/2 cup mix of unsalted almonds and pistachios chopped coarsely
Procedure of Phirni:
- Thoroughly wash and drain the rice. Put it into a bowl and cover with water. Soak for 2 hours.
- Drain all the water away and grind the rice to a very coarse paste ( grainy appearance ).
- Put the rice paste, milk, sugar, cardamom (powdered )and saffron into a deep, heavy bottomed pan and cook on medium heat till the rice is completely done (it will get soft).
- Stir frequently to prevent the milk from scorching or burning at the base of the pan.
- Keep aside 3 tsp of mixed chopped nuts , add the remaining mixed nuts to the Phirni and stir well. Turn off the heat.
- Allow the Phirni to cool, then chill in the refrigerator. Ready to serve.
- Garnish with the remaining chopped nuts and serve.