Phirni

I love my desserts....not too sweet and not very fattening :) but creamy and comforting nonetheless

Phirni fits the bill perfectly

Its  a rosewater scented rice pudding with a lot of texture and depth of flavor...cool  and creamy phirni set in shallow earthen bowls.....shakoras.....it gets magically infused with the earthy sweetness and aroma of the terracotta bowls in which it is set.

Phirni 

Serves : 4

Basmati Rice - 50g
Milk 500ml
Sugar 50g
Water 2 tablespoons
Few saffron strands dissolved in 1-2 tablespoons hot milk
Rosewater 1 tablespoon
Kewra (Screwpine Essence ) 4 drops ( Optional)

To Garnish:
Silver Foil / Chaandi ka Vark
Dried Rose Petals
Slivered Pistachios & Almonds


1.Start by soaking rice in water for 30 minutes. Drain waiter and grind to a coarse grainy paste.

2.Boil milk, then lower flame and add prepared rice paste from step 1. Once you add the rice paste keep whisking and dont leave the milk unattended! :)

3.After 3-4 minutes of constant whisking add the saffron dissolved in milk. Next add the sugar and keep whisking for another 5-7 minutes or until the mixture is thick .

4. Turn off flame and add the rosewater and kewra essence.

5.While the phirni mixture is hot pour into terracotta bowls that have been soaked in water and dried / in any serving bowl of your choice. Garnish with silver foil , rose petals, slivers of pistachios and almonds.

6. Let the phirni come to room temperature and then refrigerate for 2 hours or until serving time .