Spice and Nut Saffron Phirni
30 Minutes
Indian/Indian Fusion
Serves: 4
Ingredients
3 tbsp basmati rice flour (2 tbsp Royal® basmati rice, ground)
2.5 cups milk
3.5 to 4 tbsp sugar or sweetener
Sliced pistachios, saffron or dried rose petals for garnish
6-7 raw cashews
4 almonds or 1 tbsp almond powder
2-3 raw pistachios
1 green cardamom or 1/4 tsp ground cardamom
1/2 tsp poppy Seeds
1/8 tsp fennel seeds
8 saffron strands
1/4 tsp dried rose petals
Preparation
- Blend the rice flour, 1 cup milk and the spice nut mix. Blend for a minute, then let it rest for a minute, then blend again for a minute.
- Add the rice mixture to a saucepan over medium heat. Add the rest of the milk, sugar and mix in. Bring it to a boil. The mixture will start to get lumpy, keep stirring frequently and the lumps will incorporate in the pudding.
- Once smooth, cook for another minute. Once the mixture is very lumpy, you can reduce the heat to medium low to avoid sticking. It takes 10 – 12 minutes total.
- Cool the mixture to warm. Serve warm or chill, then garnish with sliced pistachios, saffron and dried rose petals.
