Phirni - Rice Pudding



Ingredients

500 ml milk
1/4 cup basmati rice
1/2 cup sugar, powdered
5 cardamom pods
1 tsp rose water
1 cup water to soak the rice

To garnish

5 almonds, sliced
5 pistachios, sliced

Preparation

1. Soak the rice in water for 2-3 hours. Drain it and let it dry completely.

2. Grind the rice to coarse powder (consistency of semolina) and keep aside.

3. Boil the milk in a bottom thick pan in low heat. Stir the milk continuously to avoid forming the cream.

4. Once the milk starts to boil, remove the cardamom pods from it and slowly  add  rice powder and sugar to it stirring  continuously to avoid forming lumps.

5. Keep stirring until the rice is cooked completely and the milk is thickened up. It will take around 20-25 minutes.

6. Turn off the heat . Add rose water to it , mix well and let it cool in room temperature.

7. Divide the pudding among dessert bowls, garnish with almonds and pistachios.

8. Chill them in the refrigerator for  at least  2 hrs and take them out about 10 minutes before serving.

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