Phirni recipe

• Soak rice in water for 15 minutes. Rinse the rice with water till the water is clear.
• Drain out water completely from the rice. Grind the rice to a coarse powder.
• Soak saffron strands in 2 tsp milk for 10 minutes.
• Boil milk in a thick-bottomed pan. Reduce flame, and let it simmer for 5 minutes, stirring in between.
• Add the rice powder to the milk. Continue cooking on low flame for 10 minutes, stirring in between.
• Add sugar and stir.
• Sprinkle cardamom powder and pistachios.
• Add saffron milk to the pan. Remove from the flame and store the phirni in a casserole if you’re are planning on serving it warm.

Tip: If you’re planning on serving phirni cold, col it off a bit and refrigerate before serving!

• While serving it in individual serving bowls, sprinkle sliced almonds.

Trivia

Many different variations of phirni is cooked across the world! A dish called ‘Shola’, cooked in the Middle East, Iran, and Afghanistan is quite similar to phirni.