• Date: 2014 Jul 19

Punjabi Phirni


¼ cup basmati rice
1 litre organic milk
¾ to 1 cup sugar or as required
18-20 almonds/badam, blanched, reserve a few for garnishing
6-7 cardamoms
12-15 strands of kesar or saffron
rinse the rice a couple of times in water.
drain and let them dry on their own or wipe the grains dry with a kitchen towel.
take the rice grains in a dry grinder or coffee grinder.
grind the rice till the consistency resembles sooji or rava or fine semolina.
you can also soak the rice in water for 30 mins and then drain and grind to a semi fine powder.
keep the ground rice aside.
heat milk in a thick bottomed broad pan or sauce pan or kadai.
when the milk becomes warm, take 1 tbsp from it in a bowl.
stir the saffron strands in this warm milk and keep aside.
let the milk reach to a boil.
then lower the flame and add the ground rice.
stir and add sugar also.
on a low to medium flame cook the ground rice in the milk.
do not cover the pan.
keep on stirring at intervals so that the lumps are not formed.
in a microwave safe bowl take the almonds and water.
the water should cover the almonds enough.
microwave the almonds for 2-3 minutes.
when the almonds become warm, then peel them and slice the almonds.
reserve a few almond slices for garnish.
also powder the cardamoms in a mortar-pestle.
discard the almond peels.
when the rice is almost cooked, add the almonds, cardamom powder and saffron dissolved milk.
stir and cook for a further 5-6 mins or more or till the phirni thickens.
if adding rose water, add once the phirni is done.
pour the phirni in serving bowls.
garnish phirni with the remaining chopped almond slices.
cover the bowls and once cooled, refrigerate the phirni.
serve phirni once cooled.
Ref: www.vegrecipesofindia.com
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