KESAR MEWA PHIRNI / SAFFRON & NUTS RICE PUDDING
A classic, creamy and luscious rice pudding infused with saffron and nutty flavor. An easy and delicious recipe for any treats and occasions.
Servings: 4 people
Ingredients
- ¼ cup Basmati rice
- 1½ ltrs Whole milk / Full fat milk
- ¾ cup Sugar
- 10 Cashews
- 10 Almonds
- 10 Pistachios
- ¼ tsp Fennel seeds
- 15 strands Saffron
- ¼ tsp Kewra / Edible Rose water
- 1 tsp Ghee
Instructions
Prepping
- Wash and soak the basmati rice for at least an hour and then later strain them in a colander for 5-10 min
- Later spread the rice on a dry kitchen towel for half an hour in a brighter shade.
- In the meantime, dry roast the cashews, almonds, pistachios in a pan on low flame and keep aside.
- Once they've cooled down, grind the dry roasted nuts and fennel seeds to a fine powder and transfer them to a bowl.
- Now check the rice and Once they're slightly dry, grind them to a coarser powder, to a consistency of semolina.
Making the Phirni
- Heat a kadai / Sauce pan and add a tsp of ghee and once it melted, add milk and let it come to rolling boil.
- Now add roasted nuts powder to the blended rice powder, some milk and mix it properly to make sure there are no lumps, and add this mixture to the boiling milk.
- Add the saffron threads to the boiling mixture and cook on a low to medium flame and stirring continuously until the rice is completely cooked.
- Add the sugar and mix well and cook for another 5-10 min on low flame and switch off the stove.
- Add the kewra water and transfer to a container and chill it for 2 hours and serve chilled by adding some chopped pistachios and almonds.
Notes
- You can also add in your favorite fruit purees like mango/strawberry/apple to make various flavored phirni’s.
- Authentically these are served in chilled earthen pots.