Gulab Phirni or Rose flavored Indian Rice Pudding

Instructions

1. Soak the rice in water for half an hour. Drain water and pulse in a grinder till you win a grainy consistency. The grains would possibly perchance well presumably soundless feel gritty between your fingers and desires to be a dinky bit bigger than semolina.
2. Lift the milk to a tender simmer, and add the rice and saffron while whisking repeatedly. This would possibly perchance well abet protect away from lumps.
3. Lift this to a boil while whisking, after which lower the flame to a simmer. Preserve stirring the combination every couple of minutes.
4. After about 20 minutes the combination will beginning to thicken. Simmer for yet every other 20 -25 minutes till it thickens considerably and the rice is fully cooked.
5. Add sugar and mix till it dissolves. Swap off the flame and let the combination frigid. As soon as its cooled fully, transfer to a mixer-grinder and pulse for exactly 5 seconds. This helps give the phirni a creaminess and remove any lumps.
6. Mix in the rose petals, and transfer into serving bowls. Sprinkle with chopped nuts and rose petals. Frosty in the fridge for at the least 2-3 hours or overnight. Attend frigid.