Phirni / Rice Pudding is an rich creamy dessert, and a very popular north indian sweet. It taste pretty much same like Kheer or Payasam, but the difference is of texture and cooking time. Here is the recipe...
Milk - 3 & 1/4 Cup
Basmathi Rice - 3 Table Spoon
Cardamom Powder - 3/4 Teaspoon
Sweetened Condense milk (Milk Maid) - 2 Table Spoon
Sugar - 1/2 Cup
Almonds / Badam - 2 Table Spoon
Pistachios - 2 Table Spoon
Saffron - A Generous pinch.
Soak Almonds in hot water for 1 hour, peel the skin, and slice it.
Remove the skin of the Pistachios and slice it.
Mix saffron with little luke warm milk or water.
Wash basmathi rice well and soak at least for 1 hour. Then Grind it to a slightly coarse paste (Don't grind it too coarse or very fine paste)
Boil milk in a pan, and add the ground rice paste to it, Stir continuously to avoid any lumps.
Stir until the mixture is thickened and rice paste is cooked well, now add condensed milk and sugar, and mix well so that sugar gets dissolved. Lastly add almonds, pistachios, saffron, cardamom powder to it and mix well. Reserve some almonds and pistachios for garnishing.
Allow it to cool and refrigerate for few hours. Transfer to a serving bowl, add little almonds and pistachios on top and serve chilled.
Chilled tasty & creamy Phirni is ready :-)
1. You can use normal rice too. I have used basmathi rice for extra flavor.
2. Instead of saffron you can use, kewra essence or Gulab Jal ( Rose water)
3. You can skip condensed milk and add more sugar.