Phirni

I will not say that I absolutely adore phirni, but at some occasions chilled and completely set phirni can uplift the mood in a different way. Making phirni can be tiring a bit but, we all agree after some point that without some elbow grease almost all the good things in life are unachievable.

So here it is, after a lot of elbow grease, the humble saffron flavoured phirni.

Phirni

Serves 6

 Ingredients:

1.5 litres of full fat cow milk

1/4 cup of Basmati Rice

1/2 cup of white sugar

A good pinch of saffron strands

A handful of pistachios

3 cloves of green cardamoms

Method:

Wash the rice under running water until clean water runs through.

Spread the rice in a plate or tray and let it dry.

When the rice is dry, which might take a day in open air, grind them in coffee grinder or spice grinder until you have a fine but a little coarse powder.

Set the powder aside in a bowl / container and start preparing the milk.

Pour the milk in a big pot, so that it can not spill over.

Once it comes to a boil, switch the flame to low and simmer the milk for an hour or until the milk comes to half the amount of its original quantity.

Now add the rice powder to it, and stir to mix it with the milk, without any lump.

Now slowly and with full attention, stir the milk until it gets thicken and and the rice is cooked thoroughly.

When the consistency turns to become like pudding, add the sugar, saffron strands, and green caradamom powder to it.

Mix and stir until the sugar dissolves, and the phirni thickens again.

Switch off the flame and transfer the phirni in separate cups or bowl.

Cover with aluminium foil, so that the upper layer does not turn into a thick substance.

Let it come to room temperature and then pop them inside the fridge and let them cool down for about 6-7 hours.

Serve chilled.