Phirni/Creamy Rice Flour Pudding


4 cups milk
2 tablespoon(s) rice preferably long - grained(Basmati)
6 tablespoons sugar or to taste
4 cardamoms powdered
1 tablespoon(s) almonds blanched and sliced
1 tablespoon(s) pistachios and cashewnuts sliced
a few strands of saffron soaked in a little milk.


Wash the rice and soak it in a little water for about 30 minutes. Grind the rice with just enough water in which it was soaked to make a fine paste. Keep aside.
Pour the milk in a vessel and bring it to a boil on medium heat. Let it simmer. Meanwhile, take a little of this hot milk in a bowl, add the rice paste and dilute it to a very thin consistency. Add this to the simmering milk and mix, stirring continuously. Cook on low heat for 12 minutes or till the milk has thickened .
Add sugar and stir well. Keep on low heat for about 4 minutes. Remove from heat. Add the saffron and sprinkle cardamom powder on top. Garnish with sliced almonds, pistachios and cashewnuts.Serve chilled.

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