Phirni – Indian Tadka to a Global Cuisine

Ingredients

¼ cup basmati rice

water (to rinse the rice)

1-liter full cream milk

4-5 strands of saffron

¾ – 1 cup sugar

18-20 almonds, blanched

6-7 cardamom pods, crushed

This is the list of ingredients.

Rinse the rice a few times in water.

Drain it and let it dry completely.

Grind the rice in a grinder till the consistency resembles fine semolina.

Add a little milk into the ground rice and mix well.

Heat the milk in a heavy bottom pan.

When the milk is warm, take 1 tsp and mix with the saffron strands.

Once the milk boils, lower the flame and add the rice and sugar.

Cook the rice and sugar on a low flame without the cover on top.

Keep stirring and make sure that the milk does not stick to the bottom.

When the rice is almost cooked, add half the almonds, cardamom powder and the saffron dissolved milk.

Stir and cook for another 5 minutes, till the phirni thickens.

Cover it with cling wrap, making sure that the cling wraps touches the phirni and coats it completely.

Pour the phirni in serving bowls, and garnish it with the remaining almonds.

Serve chilled.