Recipe type: Festival Special
phirni – a classic creamy sweet pudding made with powdered rice, milk, almonds, saffron and cardamom. sweetened with sugar.
- ¼ cup basmati rice
- 1 litre organic milk
- ¾ to 1 cup sugar or as required
- 18-20 almonds/badam, blanched, reserve a few for garnishing
- 6-7 cardamoms
- 12-15 strands of kesar or saffron
- rinse the rice a couple of times in water.
- drain and let them dry on their own or wipe the grains dry with a kitchen towel.
- take the rice grains in a dry grinder or coffee grinder.
- grind the rice till the consistency resembles sooji or rava or fine semolina.
- you can also soak the rice in water for 30 mins and then drain and grind to a semi fine powder.
- keep the ground rice aside.
- heat milk in a thick bottomed broad pan or sauce pan or kadai.
- when the milk becomes warm, take 1 tbsp from it in a bowl.
- stir the saffron strands in this warm milk and keep aside.
- let the milk reach to a boil.
- then lower the flame and add the ground rice.
- stir and add sugar also.
- on a low to medium flame cook the ground rice in the milk.
- do not cover the pan.
- keep on stirring at intervals so that the lumps are not formed.
- in a microwave safe bowl take the almonds and water.
- the water should cover the almonds enough.
- microwave the almonds for 2-3 minutes.
- when the almonds become warm, then peel them and slice the almonds.
- reserve a few almond slices for garnish.
- also powder the cardamoms in a mortar-pestle.
- discard the almond peels.
- when the rice is almost cooked, add the almonds, cardamom powder and saffron dissolved milk.
- stir and cook for a further 5-6 mins or more or till the phirni thickens.
- if adding rose water, add once the phirni is done.
- pour the phirni in serving bowls.
- garnish phirni with the remaining chopped almond slices.
- cover the bowls and once cooled, refrigerate the phirni.
- serve phirni once cooled.