Creamy Phirni is a North Indian dessert, delicately flavored with cardamom and saffron. Fruit pulp can be added to this basic recipe for a delicious twist on an already yummy dessert! This is my paternal Grandmother's recipe.... Enjoy!
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours, 30 minutes
Yield: Serves 4
- 1/2 cup long grained rice (like Basmati)
- 1 litre/ 4 cups of whole/ full cream milk
- 1/2 cup sugar
- 1/2 tsp cardamom powder
- 1 pinch of saffron
- 1/2 cup mix of unsalted almonds and pistachios chopped coarsely
- Thoroughly wash and drain the rice. Put it into a bowl and cover with water. Soak for 2 hours.
- Drain all the water away and grind the rice to a very coarse paste (pieces should be visible).
- Put the rice paste, milk, sugar, cardamom and saffron into a deep, heavy bottomed pan and cook on medium heat till the rice is completely done (it will get soft). Stir often to prevent the milk from scorching or burning.
- Reserve some for garnishing and add the remaining mixed nuts to the Phirni and stir well. Turn off the heat.
- Allow the Phirni to cool, then chill in the refrigerator. Spoon chilled Phirni into bowls, garnish with the remaining chopped nuts and serve. Enjoy!