Authentic Kashmiri Phirni with Saffron and Almonds
A rich and fragrant traditional Kashmiri dessert made with ground rice, thickened milk, and delicate notes of cardamom and saffron. Garnished with slivered almonds and pistachios, it offers a luxurious, creamy finish to any festive meal.
50min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Coarsely grind the soaked and drained basmati rice in a blender without adding too much water, keeping the texture resembling semolina.
2
In a heavy-bottomed pan, bring the full-fat milk to a gentle boil over medium heat, stirring occasionally to prevent it from sticking.
3
Lower the heat and slowly add the ground rice paste, whisking continuously to avoid the formation of any lumps.
4
Simmer the mixture on low heat for about 20 to 25 minutes, stirring frequently until the rice is thoroughly cooked and the milk thickens considerably.
5
Add the sugar, saffron-infused milk, and cardamom powder, stirring well until the sugar completely dissolves and imparts a golden hue.
6
Turn off the heat and stir in the rose water if desired.
7
Pour the warm phirni into traditional shallow earthen clay bowls or individual serving dishes.
8
Garnish generously with slivered almonds and pistachios on top.
9
Allow it to cool to room temperature, then refrigerate for at least 2 hours before serving chilled.
Ingredients
1/4 cup basmati rice, soaked for 30 minutes and drained
1 liter full-fat milk
1/2 cup granulated sugar
4-5 strands of Kashmiri saffron dissolved in 1 tbsp warm milk
1/2 teaspoon cardamom powder
2 tablespoons slivered almonds
2 tablespoons slivered pistachios
1 teaspoon rose water (optional)
*This AI-generated recipe may contain inaccuracies.