Phirni

Step-by-Step Instructions

1. 1

   Begin by soaking the basmati rice in water for 30 minutes. This process softens the rice, making it easier to blend and giving the phirni a smooth texture.

2. 2

   After soaking, drain the rice and blend it with 1 cup of water until you achieve a coarse paste. It’s essential to have some graininess for texture, so avoid over-blending.

3. 3

   In a heavy-bottomed pan, bring 1 litre of milk to a gentle boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan.

4. 4

   Once the milk begins to boil, reduce the heat to low and add the rice paste. Stir continuously to avoid lumps and to ensure the rice cooks evenly in the milk.

5. 5

   Add the sugar and a pinch of salt to the mixture. Continue to cook on low heat, stirring frequently for about 10-15 minutes, until the mixture thickens and the rice is cooked through.

6. 6

   In the last few minutes of cooking, add the cardamom powder, cinnamon powder, and vanilla extract. This will infuse the phirni with a warm, aromatic flavor.

7. 7

   Meanwhile, toast the almonds and pistachios in ghee over low heat until they are golden brown and fragrant. This step enhances their flavor and adds a nice crunch to the dessert.

8. 8

   Once the phirni has thickened to a custard-like consistency, remove it from the heat and stir in the rose water and saffron strands. This will add a beautiful aroma and a hint of color.

9. 9

   Transfer the phirni into serving bowls or a large dish, and let it cool at room temperature. It can also be refrigerated for a more refreshing experience.

10. 10

    Once cooled, garnish with the toasted almonds and pistachios. Optionally, top with whipped cream for extra richness before serving.

11. 11

    Serve the phirni chilled or at room temperature, enjoying the creamy texture and the delightful balance of spices.