← Nouns Cooking · Indian

Ingredients

• 40 g Basmati rice, soaked for 30 min
• 1 l whole milk
• 80 g Sugar
• 1 pinch Saffron, soaked in 2 tbsp warm milk
• ½ tsp ground cardamom
• 1 tsp Rose water (optional)
• 2 tbsp Pistachios, slivered
• 1 tbsp Almonds, slivered

Method

1. Drain the rice and grind it with 3 tbsp of the milk into a slightly grainy paste, like fine semolina.
2. Bring the rest of the milk to the boil in a heavy pan, then lower the heat and simmer for 10 min, stirring often.
3. Stir a little hot milk into the rice paste, then pour it into the pan, whisking constantly so no lumps form.
4. Cook on low heat for 15–20 min, stirring all the time and scraping the bottom, until it thickens to a custard consistency.
5. Stir in the sugar, saffron milk and cardamom and cook for 3 min more. Take off the heat and add the rose water.
6. Pour into small bowls (traditionally clay pots), scatter with the nuts and chill for at least 2 hours until set.

Tips

• Phirni thickens as it chills; take it off the heat while it still pours easily.
• Contains nuts and dairy.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Archana's Kitchen