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
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Ingredients
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1/4 cup
1 tablespoon Rice
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1 liter
Full - fat Milk
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1/4 cup
1 tablespoon Sugar
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6-8
Strands of Saffron
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2 tablespoons
dried Rose Petals
Directions
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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.
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Bring the milk to a gentle simmer, and add the rice and saffron while whisking continuously. This will help avoid lumps.
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Bring this to a boil while whisking, and then lower the flame to a simmer. Keep stirring the mixture every couple of minutes.
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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.
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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.
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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.
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