Indian cuisine · Desserts & Sweets

Phirni

Creamy pudding of coarsely ground basmati rice and milk, chilled in clay bowls with saffron and cardamom.

Ingredients · for 4 servings

• 80 g basmati rice
• 1.2 l whole milk
• 130 g sugar
• 4 cardamom pods
• 1/2 tsp saffron threads
• 1 tsp rose water
• 40 g pistachios
• 30 g almonds (blanched)

Instructions

1. Soak the basmati rice in cold water for 30 min, drain well, and grind coarsely in a mortar or blender to a semolina-like texture – not fine flour.
2. Soak the saffron threads in 3 tbsp warm milk, finely crush the cardamom seeds, and cut the pistachios and almonds into thin slivers.
3. Bring the remaining whole milk to a boil in a wide pot and simmer uncovered over medium heat for 10 min, stirring occasionally.
4. Sprinkle in the ground rice while stirring constantly and simmer over low heat for 15–18 min until the mixture visibly thickens and the rice is soft – stir continuously or it will stick.
5. Stir in the sugar, saffron milk and cardamom, simmer for another 5 min until the phirni falls heavily from the spoon, then remove from the heat and fold in the rose water.
6. Pour the still-hot cream into small clay bowls, smooth the surface, and chill for at least 3 hours; top with the nut slivers before serving.