Almond Phirni

INGREDIENTS

1/4 cup rice

3-1/4 cups of milk

1/2 cup sugar

Few strings of saffron

6 cardamom pods shelled and crushed

1/4 cup almonds

1/4 cup pomegranate for garnish


METHOD

Wash rice and soak it for about 30-45 minutes

Drain the water. Blend rice to a fine texture adding few spoons of milk as needed to blend.

Add about ¼ cup of milk to make a running batter. Keep aside.

Soak the almonds in hot water for at least 15-20 minutes, while water is still warm drain the water and rub the Almonds with paper towel and remove the skin.

Slice or crush the almonds and keep aside.

Heat milk in a pan till it begins to boil.

When the milk begins boiling, add the ground rice and stir.

Add the sugar and stir again.

Lower the heat to medium and let it simmer for about 12-15 minutes stirring continuously.

Add cardamom powder, saffron and almonds.

Let it boil for another 4-5 minutes over low medium heat while stirring continuously, it will be consistency of thick batter.

Turn off the heat. Shift the Phirni to the serving bowl.

Cover the phirni bowls with lids or aluminium foil. when they cool down, keep them in the fridge.

Garnish with almonds or any fruit of your choice ( I used pomegranate)

Serve Chill.