By Saumya Singh
Made with the richness of basmati rice and milk, and the goodness of nuts, and sugar, scented with cardamom powder or saffron, Phirni is a classic dessert from the courts of Moghuls that has saved itself an honour in Indian cuisine. Here is a quick recipe!
¼ cup basmati rice 1 litre of whole milk 12 to 15 saffron strands 2/3 to ¾ cup sugar 6 to 7 crushed green cardamom 10 to 12 almonds 10 to 12 pistachios 2 teaspoons of rose water
Rinse the basmati rice in water at least two times. Drain the water very thoroughly, lay the rice grains out on a tray or plate to dry naturally, and then dry crush the grains in a grinder until they are coarse.
In a large pan, bring milk to a boil. While the milk is heated, in a spoon, mix saffron strands with milk to get the colour and set it aside. Add the previously prepared rice powder to the boiling milk and give it a good stir.
When the rice powder is cooked, add crushed cardamom and saffron-infused milk to the mixture. Add slivered almonds and pistachios as well.
Cook phirni for an additional 5 to 6 minutes, or until the rice is totally softened and reaches the consistency of creamy pudding. For better consistency, on a low flame let the phirni simmer for about 20 minutes.
Put the flame off and add rosewater. Let the phirni cool and relish the dessert!