Celebrate India’s Independence Day with this mouth watering sweet-dish from the dazzling and magnificent hills of Kashmir Valley
- 1litre+1/4 cup(warm), full cream milk
- 1/2 cup rice
- 2 tablespoon, almonds, blanched peeled and slivered
- 1/2 cup, sugar (you may add more if preferred)
- 1 teaspoon, cardamom powder
- A generous 2 pinches of good quality saffron
- 2 drops of kewda (screw pine) essence
- Slivered almonds and pistachios
- Few saffron threads
- Silver leaf (warq)
- Clean, wash and soak rice for an hour.
- Drain the water and spread it on a plate to dry for 1 and half hours.
- Grind the dried rice to coarse powder.
- Soak saffron in 1/4 cup of warm milk and keep it aside.
- In a heavy bottom pan, add 1 litre of milk and bring it to boil.
- Simmer milk on low heat for 30 minutes till it reduces to 3/4 amount.
- Add ground rice powder and keep stirring for 3-4 minutes to avoid lump formation.
- Add saffron milk, sugar, slivered almonds and mix well.
- Simmer for another 15-20 minutes until it gets thick and creamy but pourable consistency. Stir intermittently. Lastly, add cardamom powder, kewda essence and mix well.
- Take it off the heat allow it to cool for 15 minutes.
- Pour the prepared Phirni in earthen pots or silver bowls.
- Garnish with slivered almonds and pistachios, saffron strands and silver leaf (warq).
- Chill it in refrigerator for few hours.
- Serve chilled.