This particular style of phirni is popular in the Mughlai eateries of Kolkata. It is usually served after Biryani.

Ingredients –

  • 75 gm basmati rice
  • 1 litre full fat milk
  • 75 gm sugar
  • A pinch of salt
  • 1/2 tsp cardamom powder
  • 4-5 strands saffron

Method –

  1. Wash the rice and soak it in water for 30 minutes
  2. Strain the rice over a colander and leave it to air dry
  3. Once dry, transfer rice to a grinder and reduce it to a powder in 4 or 5 short pulses. The grind should neither be too coarse nor too fine.
  4. Take 1 cup of milk out of the total milk and mix the rice flour in it. Premixing rice flour with cold milk before adding it to hot milk will prevent clumping.
  5. Gently toast some cardamom pods in a pan and crush them to a powder. Sift through a tea-strainer to ensure the powder is fine.
  6. Heat milk in a heavy-bottomed pan and reduce it on medium heat for about 10 minutes.
  7. Then add the rice flour and cold milk mixture and stir immediately to prevent rice from clumping.
  8. Add 4 or 5 strands of saffron to the pan
  9. Continue reducing on low heat until phirni thickens. Keep stirring continuously.
  10. Once the rice is cooked, add sugar and a pinch of salt. Also add the cardamom powder now.
  11. Keep cooking until the phirni reaches the right consistency. It should neither be too thick, nor too thin
  12. Transfer to the ceramic or glass bowl to set. Cover the bowls with a plastic wrap and place in the fridge for 24 hours to set completely.
  13. Serve chilled

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