Ingredients

The following ingredients have 5 Servings
  • 3 tablespoons raw white rice
  • 34 fluid ounces whole milk (full-fat milk) (1 liter)
  • 1 teaspoon ghee
  • 15-20 strands saffron (optional)
  • 1/2 cup granulated white sugar
  • 1/2 teaspoon rose water
  • almond and pistachio slivers for garnishing

Instruction

  • Rinse rice with water and soak it in 1 cup of water for an hour.
  • Drain the water and add the rice to the small jar of a blender along with 1 tablespoon water and blend to make a coarse paste. Scrape the sides of the jar a few times while blending.
  • Heat ghee in a non-stick heavy bottom medium-size pan over medium heat.
  • When the ghee is hot, add milk to the pan and bring it to a boil. Stir frequently while heating to avoid scorching at the bottom of the pan.
  • Add the ground rice and saffron strands to the milk and stir well.
  • Reduce the heat to low and cook for 40-50 minutes until the phirni has thickened, stirring at regular intervals while cooking to avoid the formation of lumps.
  • The consistency of phirni should be like that of a thick custard.
  • Keep scraping the sides of the pan regularly and add the thickened milk back to the pan.
  • Keep in mind that the phirni will further thicken upon cooling.
  • Add sugar and rose water to the pan and mix well. You can adjust the sugar according to your taste. Cook for another minute until the sugar is dissolved.
  • Transfer the phirni into individual serving earthen bowls. You can use glass or ceramic bowls too. You can also serve the phini in one large serving bowl instead of serving it in individual servings.
  • Garnish with slivered almonds and pistachios. Dried rose petals can also be used for garnishing. Cover the bowls with plastic wrap so that the phirni doesn’t absorb the smell from the fridge and refrigerate it for 4-5 hours before serving.