pinch of salt
75 g basmati rice
5-10 strands of saffron
75 g sugar
1/2 tsp cardamom powder
1/2" stick of cinnamon
1 tsp ghee
1-litre full fat milk
2 tbsps chopped cashews
2 tbsps chopped almonds
2 tbsps chopped pistachios
for garnishing: 1 tbsp chopped nuts, dried rose petals
Wash the rice well, drain the water & let it air dry. Once dry, grind the rice 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 add the ghee & once it warms up add the cinnamon stick in it.
Now add the remaining milk. Once warm, add the saffron to it.
Keep boiling the milk 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 at this stage. 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 in the cardamom powder & chopped nuts & let the phirni simmer for another 10 minutes on low heat.
After cooling the phirni either cover & store it in a refrigerator to enjoy it cold. Or pour it into bowls & garnish with the nuts & rose petals and serve immediately.