Ingredients

The following ingredients have 10 Servings
  • 1 cup almonds
  • 4 cups water
  • 1 1/4 cups sugar
  • 2 tbsp rose water
  • 1/4 cup basmati rice. Cover with water by about two inches and soak for at least 30 minutes to an hour.
  • 1 tsp ground cardamom
  • 15 cashew nuts, (chopped)
  • Strawberries for garnish, (optional)

Instruction

  • The day before you want to make the Phirni, place the almonds in a bowl and pour over enough boiling water to cover the almonds. Set aside overnight.
  • Next day, peel the almonds and discard the skins.
  • Place the almonds in a blender with 4 cups of water and blend into a very smooth milk. Pour through a sieve to catch any large bits that might have remained, or any pieces of skin.
  • In a heavy-bottomed saucepan, bring all but 1/4th of a cup of the almond milk to a boil.
  • Add the sugar and cook, stirring frequently, over medium-low heat until the milk starts to thicken, about 15 minutes.
  • Drain the rice that's soaking and grind with with the reserved 1/4th cup of almond milk.
  • Add the rice paste to the almond milk and continue to cook, stirring, for another 15-20 minutes. You want to feel the pudding thickening as time goes by.
  • Cover the phirni with a tight-fitting lid and let the mixture cook another five minutes.
  • Remove the lid, add the cardamom, rose water and cashew nuts,and cook for another five minutes. Turn off the heat and pour it into individual serving dishes or bowls.
  • Garnish with chopped strawberries or nuts. The slight tartness of the strawberries is a perfect flavor pairing with the sweet Phirni. You can also add saffron-- soak a generous pinch in 1 tbsp almond milk and add along with the cardamom and cashew nuts.
  • Refrigerate the Phirni until thoroughly chilled.