Ingredients
1/2 tsp
Method
Measure 100 gm of basmati rice and
grind it into a fine powder using a mixer. Do not mix water while
grinding.
Add 2 liters of full cream milk to a big
pan and allow it to boil on low flame, keep stirring in between.
Add few strands of saffron strands to the milk.
When the milk thickens a bit, slowly add rice the powder to the milk and keep stirring.
Keep the flame on low heat and continue stirring else lumps might start to form.
Once the rice is cooked and the milk is
thickened, add nolen gur (date jaggery) to the milk and turn off the
flame. Don't cook with flame on as it might split the milk. Stir for a
while and keep it aside.
Chop mixed nuts. Pour the phirni in classic earthen bowls and top it with nuts.
Chill it for 4-5 hours before serving.