Saffron Phirni

This ground rice pudding is flavoured with pistachios, vetivier and saffron.


Full cream milk 1 litre/4 ¼ cups
Rice 60 gm/ ¼ cup
Cardamom powder 5 gm/1 tsp
Pistachio silvers 25 gm/5 tsp
Saffron a few strands
Sugar 160 gm/ 2/3 cup
Vetivier (kewda) 2 drops
4 unglazed earthenware bowls


Wash earthen bowls under running water then soak in water overnight. Drain, wash, and keep aside. Wash the rice thrice and soak for 2 hours. Drain the rice and make a fine paste in a blender using a little water. Soak the saffron in 2 tablespoons of warm water then mash. Heat milk in a thick bottomed pan.
Once it boils, remove from heat and add the rice paste. Whisk continuously to prevent lumps. Return to heat and simmer for about 3 minutes. Add the sugar and continue cooking for 2-3 minutes. Remove from heat and strain, while hot, though a soup strainer.
Cool the strained rice pudding, stirring occasionally to prevent a skin forming on the surface. Add the cardamom powder, vetivier, saffron (reserving a little for garnish) and stir. Pour into earthenware bowls. Allow to set.
Time:Preparation: 2 hours
Cooking: 10 minutes
To Serve: Sprinkle with pistachio slivers and the reserved saffron. Chill in the refrigerator for at least one hour before serving.

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