Phirni recipe | creamy rice pudding recipe

Phirni is an exotic Indian dessert and though  i have heard about his Phirni many times but never tasted this anywhere. Last year while travelling back from India after attending my cousin’s wedding, while waiting in the airport bought a Femina magazine and saw this recipe of phirni there. After that i totally forgot about that and few weeks  back i suddenly came across by this book while cleaning my book shelf and made this Phirni for Krishna thjayani. I wanted to share this phirni recipe during that time but was busy with some other  posts so couldn’t post this recipe of phirni.
This phirni recipe is a must try one and without thinking too much i had 2 full bowl of Phirni and now craving while typing the post too !!

INGREDIENTS: SERVES 4-5

BASMATI RICE	4 TBLSP
LOW FAT MILK	3 CUPS
CONDENSED MILK	1/2 CUP
SAFFRON	FEW STRANDS
ALMONDS | CASHEW	FEW
CARDAMOM POWDER	A PINCH(OPTIONAL)

METHOD:

• Soak the rice in water for 20 minutes. Drain the water and grind this into a fine paste.

• Boil milk in a pan, when it starts boiling add the ground rice paste to this and mix well. Keep the flame low and stir in a low flame to avoid lumps and the to avoid getting burnt.
• When  it starts thickening, after 15 minutes, add saffron strands and cardamom powder.

• Add condensed milk to this and mix well.. the mixture will be semi thick by this time.

• When it is warm, pour them in the serving bowls and garnish with chopped almonds and cashews on the top. Cover this with a cling wrap and refrigerate for 3 to 4 hours.
• If you find sugar is less add 1-2 tblsp of sugar

• Super delicious Phirni is ready for serving. I bet your family members and guests will be totally delighted by this dessert.

Note:

• You can soak and grind few almonds along with rice to make this more richer.
• I used low fat milk but still the texture was so creamy and thick. So no need to use full cream milk.
• You can add rose essence in the last to make it a rose pudding.