You can use any milk of your choice
Saffron, soaked in 1 tbsp of warm milk
Almond, Pistachio, Silver Leaf and Rose petals for garnishing
Wash and soak the rice for 1 hour.
Drain the water and grind the rice with 2-3 tablespoons of almond milk to make a coarse paste.
Bring the almond milk to a boil and add the rice paste.
Cook on low heat, stirring very frequently, for 20- 25 minutes until the mixture has thickened and rice cooked. Please keep in mind the phirni thickens further as it cools.
Once thickened, take it off the heat and stir in the soaked saffron strands, sugar, and cardamom. Taste and adjust for sweetness.
Pour into your serving bowls. I like to serve phirni in small earthen bowls. Garnish with almonds and pistachios. Refrigerate for a few hours.
Serve chilled, topped with rose petals and silver leaf /varq ( if using ). Enjoy!
-March 9, 2020