This particular style of phirni is popular in the Mughlai eateries of Kolkata. It is usually served after Biryani.
- 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
- Wash the rice and soak it in water for 30 minutes
- Strain the rice over a colander and leave it to air dry
- 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.
- 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.
- 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.
- Heat milk in a heavy-bottomed pan and reduce it on medium heat for about 10 minutes.
- Then add the rice flour and cold milk mixture and stir immediately to prevent rice from clumping.
- Add 4 or 5 strands of saffron to the pan
- Continue reducing on low heat until phirni thickens. Keep stirring continuously.
- Once the rice is cooked, add sugar and a pinch of salt. Also add the cardamom powder now.
- Keep cooking until the phirni reaches the right consistency. It should neither be too thick, nor too thin
- 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.
- Serve chilled