Creamy Saffron Phirni

Ingredients

• 0.25 cup Basmati Rice (soaked for 30 minutes, then drained and ground coarsely)
• 1 L Full-fat Milk (whole milk is essential for creaminess)
• 0.5 cup Sugar (adjust to taste)
• 10 Saffron Strands (soaked in 2 tbsp of warm milk)
• 0.5 tsp Cardamom Powder (freshly ground for best aroma)
• 2 tbsp Pistachios (slivered for garnish)
• 1 tbsp Almonds (blanched and slivered)

Steps

1. 1

   Rinse the basmati rice thoroughly and soak it in water for at least 30 minutes. After soaking, drain the water completely.

2. 2

   Place the soaked rice in a blender or food processor. Pulse a few times until the rice is ground into a coarse paste resembling fine semolina. Do not grind it into a fine powder or smooth paste.

3. 3

   In a heavy-bottomed pan or kadai, bring the 1 liter of full-fat milk to a boil over medium-high heat.

4. 4

   Once the milk boils, reduce the heat to low. Add the ground rice paste slowly while stirring continuously with a whisk or spatula to prevent any lumps from forming.

5. 5

   Cook the mixture on low-medium heat for about 15-20 minutes. Stir frequently, scraping the sides of the pan to incorporate the cream (malai) back into the milk. The mixture should thicken and the rice should be fully cooked.

6. 6

   Add the sugar and the saffron-infused milk. Stir well until the sugar is completely dissolved.

7. 7

   Continue to simmer for another 5 minutes until the phirni reaches a thick, custard-like consistency. It will thicken further as it cools.

8. 8

   Stir in the cardamom powder and half of the slivered nuts. Remove the pan from the heat.

9. 9

   Pour the hot phirni into individual serving bowls, preferably traditional clay pots (shikoras), which help absorb excess moisture and give a unique earthy aroma.

10. 10

    Garnish with the remaining slivered pistachios and almonds. Let the bowls cool to room temperature, then refrigerate for at least 2-3 hours until thoroughly chilled.

Notes

For the best flavor, use high-quality Basmati rice. If you don't have clay pots, small ceramic ramekins work well. Ensure you stir constantly once the rice is added, as it tends to settle at the bottom and burn easily. You can add a drop of rose water or kewra water at the end for an extra floral note.

Nutrition per serving

• dessert
• Indian
• vegetarian
• gluten-free
• festive
• Eid
• slow-cooked