Phirni

Step 1/10

• 4 tbsp basmati rice
• 1 tsp Kewra Water

We will first make a coarse rice paste. Wash the Basmati Rice thoroughly under running water , and put it in the mixer grinder. To that, add 1/2 cup of milk, and grind to make a coarse paste

Step 2/10

• 1 l Full Falt milk

• Heavy Bottom Vessel

Start boiling the full fat milk in a heavy bottom vessel

Step 3/10

Once the milk starts to boil, pour in the rice paste slowly, while constantly stirring the milk. Do not let the milk sit, while pouring the rice paste.This will avoid the rice paste from forming lumps, and give the dish a creamy smooth texture. Keep the flame on medium.

Step 4/10

Keep stirring the mixture occassionally for 15-20 mins

Step 5/10

• 8 tbsp sugar
• Saffron Strands
• ½ tsp Cardamom Powder

The mixture will thicken and you will also start noticing the grounded rice grains have swelled up and are visible. At this point add the sugar , Cardamom powder, a few strands of saffron and Kewra Water. Mix everything well, and wait for the mixture to thicken a bit more

Step 6/10

Once the mixture starts forming bubbles on top and has thickened well, lower the flame and wait for 2more mins. Be very careful at this time(the mixture might start sticking to the bottom of the vessel and get burnt).The mixture should be of slow drop consistency

Step 7/10

• Shallow Clay / Teracotta bowls

Turn off the flame and immediately pour out on shallow bowls( preferably clay / terracotta materials- it helps to set the Phirni better)

Step 8/10

Top it up with saffron strands for garnishing and let it cool down to room temperature

Step 9/10

Once set, cover it and put it in the refrigerator for at least 2 hours

Step 10/10

Tadaaaaa... Your super delicious Phirni is ready to be served and enjoyed

Enjoy your meal!