Phirni

Back in my college days we used to love chilled Phirni at the sweet shop. They came in little sakoras(earthen pots) for the price of 2 Rs each. But the memories that came with it are priceless. Streaming down the memory lane I decided to make this sweet treat for the sweet lovers in my family. Nothing like what I used to eat, but DH thought it was pretty good (thankfully he never ate the original :-))

Phirni:
Ingredients:

Rice – 1/2 cup (Basmati)
Whole Milk – 3 cups
Cardamom – 4-5
Saffron strands – 1 pinch (soaked in 1 tbsp warm milk)
Slivered Almonds and Pistachios – /4 cup
Sugar –1/2 cup (increase if required as per taste)
Cream –1/2 cup (optional for a richer, creamier taste)

Method:

Sliver the Almonds and pistachios and reserve for later.
Wash the rice well, drain, and run in a blender on high with about 3/4 cup of cold milk. the rice should become granular.
Mix with the rest of the milk, and bring to boil. Stir constantly..
Once it comes to a boil, add the cream, reduce to low heat, and cook for about 30-45 mins till the rice is cooked, and the pudding starts to thicken. You have to keep stirring every now and then...else the pudding tends to stick to the bottom.
Crush the cardamom seeds. Once done, add a few strands of saffron, and about 1 tbsp of warm milk, mix gently, and then leave to soak. This will bring out the essence.

Once the rice is cooked, take off the heat. When it has cooled down a little, run the hand-blender through it. This will grind the rice completely, and thicken the pudding too.
Put back on low heat. Add the saffron mixture, pistachios and almonds, reserving some garnishing. Also add the sugar and adjust according to your taste. If the pudding looks very thick, add some more milk and bring to a boil.

Take off heat, and allow to cool. Pour into individual bowls. Garnish with almonds, pistachios, saffron strands.
Cover it with a clear wrap or aluminium foil and chill well for 4-6 hours (or overnight) before serving.