Zafrani Phirni (Saffron Rice Pudding)
Zafrani Phirni or Saffron Rice Pudding is a traditional rich & creamy dessert that is prepared with ground rice and milk and rice. The saffron in this dish not only gives it a lovely golden hue but also gives it a heavenly aroma. This is a recipe for a slow-cooked dessert but requires only a handful of ingredients, and the difficulty level of cooking is low.
Traditionally, Phirni is served in clay pots, and I like to do the same to keep the tradition alive. Feel free to serve this dessert in any normal serving bowl and it will still taste delicious. Get to making this delectable dessert–you can thank me later!
Kitchen Notes:
You can grind the rice to a smooth paste or leave it grainy as per your preference.
Feel free to adjust the amount of sugar according to your sweet preference.
INGREDIENTS
32 fl oz or 4 cups of Whole Milk ¼ cup Basmati Rice ** 5-6 Green Cardamom pods (seeds pounded to a fine powder) ¾ cup Sugar ** A Generous Pinch of Saffron ¼ cup chopped Almonds and Pistachios for garnishing Dried Rose Petals (optional)
METHOD
Wash and soak the rice for 30 minutes. Then grind the rice with a few teaspoons of water.
Heat the milk in a heavy bottomed pot, on a low flame.
Once the milk comes to a rolling boils, take 2 tablespoons of milk into a separate bowl and soak the saffron strands in it.
Put the flame in medium and stir occasionally until the milk thickens a bit.
Add ground rice and bring to boil, reduce the heat to low.
Keep stirring the rice continuously to avoid clumps. Cook in low flame for around 8-10 minutes.
Add the saffron soaked milk at this point. Then add the sugar.
Stir the mixture constantly, and cook it for another couple of minutes in low flame.
Add Cardamom powder and mix it well.
Continue to stir till the rice is cooked completely, and the mixture has thickened.
Add the chopped pistachios and almonds and stir well. Take the Phirni off the heat.
Once cooled, store the Phirni to chill in the refrigerator for atleast 2-3 hours.
Serve chilled with a garnish of crushed pistachios and dried rose petals .
** See kitchen notes.
