Description
Creamy Phirni is a rich and aromatic rice pudding made with ground rice and cashews, infused with cardamom and saffron, and garnished with pomegranate seeds.
Ingredients
Units
Scale
- 1/2 gallon whole milk
- 1/2 cup uncooked rice
- 1/2 cup cashew nuts
- 1 teaspoon cardamom seeds, crushed
- 1-2 pinches of saffron
- 1 cup half and half
- 1 cup sugar
- 1 cup pomegranate seeds
Instructions
- Thoroughly clean the rice with water until the water runs clear.
- Mix the cashews and rice together and soak in water for a couple of hours.
- Strain all the excess water and using a food processor or blender, make a smooth paste of the rice and cashews.
- In a large pot, bring the whole milk to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.
- Once the milk is boiling, reduce the heat to low and add the rice-cashew paste, stirring continuously to avoid lumps.
- Cook the mixture on low heat for about 45 minutes, stirring frequently, until it thickens to a creamy consistency.
- Add the half and half, sugar, crushed cardamom seeds, and saffron. Stir well to combine and continue to cook for another 15 minutes, until the sugar is fully dissolved and the flavors are well incorporated.
- Remove from heat and let it cool slightly before transferring to serving bowls.
- Garnish with pomegranate seeds and any other dry fruits of your choice before serving.
Notes
For a richer flavor, you can substitute some of the whole milk with more half and half. Phirni can be served warm or chilled, depending on your preference. Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can experiment with different garnishes like almonds, pistachios, or raisins.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30
- Sodium: 60
- Fat: 12
- Carbohydrates: 45
- Fiber: 1
- Protein: 8
- Cholesterol: 35