Kesar Phirni

1. 1
   prep · ~30 min

   Soak and grind the rice.

   1.Wash the basmati rice well and soak it in water for 30 minutes.

   2.Drain the rice completely.

   3.Grind it with 2 to 3 tbsp milk from the measured milk into a slightly coarse paste.

   TIPKeep the rice slightly grainy, not completely smooth, so the phirni gets its classic texture.
2. 2
   prep · ~5 min

   Soak the saffron and ready the garnish.

   Soak the saffron strands in 1 tbsp warm milk from the measured milk. Crush the cardamom seeds and keep the sliced almonds and pistachios ready.

3. 3
   boil · ~7 min

   Bring the milk to a gentle boil.

   Pour the remaining milk into a heavy pan and bring it to a gentle boil over medium heat, stirring once or twice so it does not catch at the bottom.

4. 4
   simmer · ~15 min

   Cook the ground rice in the milk.

   1.Lower the heat and stir the ground rice paste once.

   2.Pour it into the hot milk in a thin stream while stirring constantly.

   3.Cook on low heat, stirring often, until the mixture thickens and the rice cooks through.

   TIPStir well around the base and sides of the pan to prevent lumps and sticking.
5. 5
   mix · ~7 min

   Add the sugar, saffron, and cardamom.

   Stir in the sugar, saffron milk, and crushed cardamom. Cook for 5 to 7 minutes more until the phirni looks creamy and thick but still slightly loose, as it will set more on cooling.

6. 6
   assemble · ~3 min

   Portion the phirni into serving bowls.

   Take the pan off the heat and divide the hot phirni into 4 katoris. Sprinkle almonds and pistachios on top.

7. 7
   rest · ~120 min

   Chill until set.

   Let the bowls cool to room temperature, then refrigerate until nicely chilled and lightly set.

8. 8
   serve

   Serve the kesar phirni chilled.

Cuisines we love