Phirni pots

Phirni pots

By
From
Posh Rice
Serves
4
Prep
20 mins

A chilled North-Indian rice pudding made by simmering ground basmati rice in milk. It’s traditionally served in clay pots. Try adding fruit pulp, like alphonso mango purée, to the cooled mixture before chilling.

Ingredients

Quantity Ingredient
50g basmati rice
525ml whole milk
2 pinches saffron
50g caster sugar
1/4 teaspoon ground cardamom seeds
pinch salt
1 1/2 teaspoons rosewater (lebanese-style)

To garnish

Quantity Ingredient
1 tablespoon pistachios, thinly sliced
1 tablespoon whole almonds, thinly sliced
1 teaspoon dried rose petals

Method

  1. Soak the rice in cold water for 30 minutes. Heat 2 tbsp of the milk and pour over the saffron, then set aside.
  2. Drain the rice and transfer to a food processor or spice grinder with another 2 tbsp milk. Blitz until finely ground but still with some texture. Tip the remaining milk into a saucepan and bring to a simmer. Turn down the heat, add the ground rice and immediately start whisking. After 3 minutes, whisk in the soaked saffron, sugar, cardamom and salt. Whisk continuously for about 7 minutes whilst the mixture bubbles and thickens and the milk has reduced by half – it should be the consistency of pourable custard.
  3. Remove from the heat, stir through the rosewater and spoon into serving bowls. Leave to cool, then chill for about 2 hours until set. Top with the nuts and rose petals and serve.
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