Creamy Phirni

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Drain the soaked basmati rice completely and grind it into a coarse flour using a food processor or spice grinder. Do not make it a fine powder; some texture is desired.

   Ca. 2 min.

   Kokkens note: Ensure the rice is dry before grinding to prevent clumping.

2. 2

   In a heavy-bottomed pot, bring the whole milk to a boil over medium heat, stirring occasionally to prevent scorching.

   Ca. 7 min.

3. 3

   Once the milk boils, reduce the heat to low and slowly add the ground basmati rice, stirring continuously to prevent lumps from forming.

   Ca. 2 min.

4. 4

   Continue to cook on low heat, stirring frequently, for about 15-20 minutes, or until the mixture thickens to a creamy, pudding-like consistency.

   Ca. 20 min.

   Kokkens note: Scrape the bottom and sides of the pot often to prevent sticking.

5. 5

   Stir in the granulated sugar and crushed green cardamom pods. Cook for another 5 minutes, allowing the sugar to dissolve completely.

   Ca. 5 min.

6. 6

   Remove the pot from the heat and stir in the saffron strands soaked in milk and the rose water.

   Ca. 1 min.

7. 7

   Pour the phirni into individual serving bowls or a large shallow dish. Let it cool to room temperature.

   Ca. 10 min.

   Kokkens note: Traditionally, clay bowls are used for serving as they absorb excess moisture and keep the phirni cool.

8. 8

   Cover the bowls and refrigerate for at least 2 hours, or until thoroughly chilled and set.

   Ca. 2 t.

9. 9

   Before serving, garnish with sliced almonds and chopped pistachios.