Kesar Phirni

Cook the Phirni Base

• Pour the remaining milk into a heavy-bottomed pan or kadai and bring it to a boil over medium heat, stirring occasionally to prevent it from sticking.
• Once the milk comes to a rolling boil, reduce the heat to low.
• Slowly add the ground rice paste to the milk, whisking continuously and vigorously for 2-3 minutes to ensure no lumps are formed.

Thicken and Flavor

• Continue to cook the mixture on low heat for about 30-35 minutes. Stir every few minutes, scraping the bottom and sides of the pan to prevent scorching.
• The mixture will gradually thicken as the rice cooks. Cook until it has a creamy, porridge-like consistency and coats the back of a spoon.
• Add the sugar and stir well until it dissolves completely. Cook for another 5 minutes.
• Stir in the saffron-infused milk, cardamom powder, and optional rose water. Mix well and turn off the heat.

Chill and Serve

• Pour the hot phirni into individual serving bowls or traditional shallow earthen bowls (shikoras).
• Let the phirni cool down to room temperature. It will thicken further as it cools.
• Once cooled, cover the bowls and refrigerate for at least 4 hours, or preferably overnight, until it is well-chilled and set.
• Just before serving, garnish with slivered almonds and pistachios.