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Serves
8
Creator Notes
Indian trend rice pudding flavored with saffron and rose petals. Historically served in earthen pots, right here’s a gigantic hit all the draw via fairs! —Richa Gupta
Substances
1/4 cup
1 tablespoon Rice
1 liter
Plump – corpulent Milk
1/4 cup
1 tablespoon Sugar
6-8
Strands of Saffron
2 tablespoons
dried Rose Petals
Instructions
- 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.
- 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.
- Lift this to a boil while whisking, after which lower the flame to a simmer. Preserve stirring the combination every couple of minutes.
- 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.
- 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.
- 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.