Saffron Phirni Recipe
½ litre full fat milk
1 cup basmati rice
½ cup sugar
1 teaspoon powdered pistachios
1 teaspoon powdered almonds
Pinch of salonik saffron
Chopped almonds and pistachios for garnish
Grind basmati rice into a fine powder.
Bring milk to boil then simmer, add powdered basmati rice gradually
Keep stirring continuously so no lumps are formed
Add sugar, powdered almonds and pistachios and cook for 4-5 minutes
Roast a pinch of salonik saffron then grind in mortar, add powdered saffron to the phirni and cook until it turns in thick consistency.
Immediately pour the phirni in bowls so it will set (phirni can be set in earthenware bowls which will give it the nice earthy flavour)
Stirring consistency when adding powdered rice so the lumps should not be formed.