Friday, October 12, 2012

Phirni (Rice Pudding)


1/4 cup any fragrant rice (basmati would do fine - I used ambemohar)
1/2 gallon milk (whole milk is best - I used fat free milk)
1 cup sugar
1/2 teaspoon cardamom powder
1/4 cup chopped pistachios
1/4 cup golden raisins
1 cinnamon stick
2 whole cloves
pinch of saffron


Wash the rice very well about 4 times. Then let it soak in enough water for about an hour. Drain the water from the rice and coarsely ground the rice in a mixer/grinder. In a saucepan, add the milk and the rice and mix well. to this add the cinnamon stick and the cloves and let the mixture heat on low flame. Let the rice cook fully, you will have to take care to stir the mixture ever so often so as not to burn the milk at the bottom. Once the rice is fully cooked - it takes about 2 to 3 hours (I never said its a quick process), you can discard the cinnamon stick and the cloves. Now add the cardamom powder, the saffron, the pistachios, raisins and the sugar. Mix everything well and let it simmer for about 15 minutes.
Refrigerate the phirni for about 2 to 3 before serving. Ideally, this is served in earthen bowls.

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