Phirni

Instructions

1. This recipe will make 3 servings.
2. Rinse the rice a couple of times and let them air dry or pat them dry with a kitchen towel.
3. Use a dry grinder to grind the rice until it resembles fine semolina.
4. Then warm the milk in a pan(for preparation of saffron milk). In a small bowl, mix saffron strands with 1 tablespoon of warm milk and set aside.
5. Again, Heat the milk in a pan and bring it to a boil. Lower the heat and add the ground rice and jaggery. Stir well. Keep cooking the mixture on low to medium heat, stirring occasionally to avoid lumps.
6. Crush the cardamoms and discard the peels. Add the cardamom powder, saffron-infused milk, almonds, pistachios, and stir. Cook for an additional 5 to 6 minutes or until the phirni thickens and the rice granules are soft.
7. Then add the rose water once phirani is done.
8. Pour the phirni into serving bowls, garnish with chopped almonds and pistachios, and cover the bowls tightly.
9. Let it cool to room temperature, then refrigerate for about 4 hours or more before serving.