pinch of salt
75 g basmati rice
1-litre full-fat milk
5-10 strands of saffron
75 g sugar
1/2 tsp cardamom powder
Wash the rice well. Drain the water & let it air dry. Once dry, grind it into a coarse powder.
In a cup of milk mix this rice powder & keep it aside. (this will prevent the rice from forming lumps).
In a kadhai, warm the remaining milk & add the saffron to it.
Cook the milk, stirring continuously until it thickens & reduces a bit (approximately 10 minutes).
Now, gradually add the rice-milk mixture to the boiling milk and cook until the phirni thickens. Keep stirring. The consistency should be neither too thin nor too thick.
Add the sugar & a pinch of salt now & mix well until combined well.
Finally, add the cardamom powder.
After cooling the phirni, pour it into the earthen bowls /any ceramic or glass bowls (soak the bowls in water for 30 minutes before using), cover with kitchen wraps & store in the fridge overnight before serving.