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Author Notes: Indian style rice pudding flavored with saffron and rose petals. Traditionally served in earthen pots, this is a big hit during festivals! —Richa Gupta
1 tablespoon Rice
liter Full - fat Milk
1 tablespoon Sugar
Strands of Saffron
tablespoons dried Rose Petals
- Soak the rice in water for half an hour. Drain water and pulse in a grinder till you get a grainy consistency. The grains should feel gritty between your fingers and should be slightly bigger than semolina.
- Bring the milk to a gentle simmer, and add the rice and saffron while whisking continuously. This will help avoid lumps.
- Bring this to a boil while whisking, and then lower the flame to a simmer. Keep stirring the mixture every couple of minutes.
- After about 20 minutes the mixture will start to thicken. Simmer for another 20 -25 minutes till it thickens considerably and the rice is completely cooked.
- Add sugar and mix till it dissolves. Switch off the flame and let the mixture cool. Once its cooled completely, transfer to a mixer-grinder and pulse for exactly 5 seconds. This helps give the phirni a creaminess and remove any lumps.
- Mix in the rose petals, and transfer into serving bowls. Sprinkle with chopped nuts and rose petals. Cool in the refrigerator for at least 2-3 hours or overnight. Serve cold.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer