By Veena Parameswaran, Owner, Ethnic Collage
1/4 cup – Basmati / Raw rice
1 litre – Milk
3/4 cup – Sugar
6 to 8 – Almonds
5 to 6 – Cardamom
Soak the Basmati or Raw rice for 30 minutes in water and then grind it to a coarse powder. Heat the milk in a thick bottomed pan and once hot take a tablespoon or two and dissolve the saffron strands in this. When the milk is boiled,add the rice, sugar and saffron to this. Keep stirring in low flame so that no lumps are formed. The consistency of the phirni should be thick, so keep stirring until then.I have added the almonds after blanching so that it’s soft and jells with the phirni. Add the cardamom powder and blanched almonds when the phirni starts to thicken.
You may put off the stove when the phirni is thickened and serve it chilled.