- In thick, heavy bottom pan, toast rice with canola oil for 3-4 minutes.
- Then add milk and cardamom seeds and reduce over slim flame until rice is very tender and almost pasty in texture and milk reduces by a quarter.
- Add saffron stigmas, pistachios and sugar and stir well until flavors steep into mixture evenly.
- Check sweetness and consistency; phirni should have thick-pouring consistency.
- Set phirni in ramekin dishes equally and let cool initially at room temperature for 25 minutes then chill in refrigerator below 4°C for 45 minutes.
- Garnish with poppy seeds (optional).
Kesar Phirni or Firni is a traditional Kashmiri dessert which is made using milk and rice. This Mughlai sweet is a treat to eat and is very easy to make. Here is how to make it.
Phirni
By Foodism Team
Nov, 27th
716
Servings
2 persons
Cook Time
45 minutes
Ingredients
6
- 8
Ingredients
- Milk 1 litres
- Sugar 1/2 cup
- Broken basmati 1/4 cup
- Pistachios 2 teaspoons
- Toasted poppy seeds 2 teaspoons
- Saffron stigmas 6-8 units
- Canola oil 2 tablespoons
- Green cardamom seeds 1 units
