Monday, December 5, 2011

Kesar Phirni


Basmati Rice - 5 tbsps
Milk - 750ml
Sugar - 3/4 tsp
Saffron strands - 12
Rose Essence - 1/4 tsp
Cinnamon Powder - 1/2 tsp
Green Pistachios - 10
Almond Flakes -  2 tbsps
Cashew nuts - 10


  1. Soak Basmati rice in water for 1 hour.
  2. Boil milk until it reduces little bit and add about 8 strands of saffron and cinnamon powder.
  3. Grind rice into a coarse paste.
  4. Add ground rice into boiling milk and stir continuously for some time to avoid any lumps.
  5. Add sugar and continue to boil on medium flame.
  6. Meanwhile, chop pistachios and cashewnuts. 
  7. Add 3/4rth portion of these nuts and almond flakes to the boiling milk.
  8. Add rose essence and reduce the flame to flow and boil stirring occasionally until it thickens little bit.
  9. Turn off the heat and let it cool.
  10. Garnish with the remaining portion of chopped nuts and saffron strands. 
  11. Refrigerate and serve chilled.


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