Servings: 6
Equipment
- Heavy-bottomed pan
- Blender or small grinder
- Wooden spoon or silicone spatula
- Mini clay pots (or small bowls)
Ingredients
- ¼ cup basmati rice soaked for 30 minutes
- 3½ cups full-fat milk
- 6 tablespoons sugar
- ¼ teaspoon ground cardamom
- 8-10 strands saffron soaked in 1 tablespoon warm milk
- 2 tablespoons pistachios chopped
Instructions
- Drain the soaked rice and grind it into a coarse paste using a little water.
- In a heavy-bottomed pan, bring the milk to a boil. Reduce the heat and stir in the rice paste. Cook over low heat, stirring constantly, until the mixture thickens and the rice is soft, about 20 minutes.
- Add sugar, cardamom, and saffron milk. Simmer for another 5-7 minutes, stirring often.
- Remove from heat and let cool slightly before pouring into mini clay pots.
- Top each with chopped pistachios and a strand or two of saffron. Chill until set, preferably overnight, before serving.
Notes
- Use a heavy-bottomed pan to prevent scorching and ensure even cooking.
- Keep stirring constantly to avoid lumps and sticking.
- Chilling overnight allows the phirni to set properly.
- You can serve in small bowls if clay pots aren’t available, but clay pots add an authentic flavor and presentation.
Nutrition
Calories: 178kcal | Carbohydrates: 26g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 57mg | Potassium: 272mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 182mg | Iron: 0.3mg
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