Kesar phirni/saffron rice pudding

Ingredients

• Basmati rice 4 tablespoons
• Sugar 1/2 - 3/4 cup (adjust to your taste)
• Milk 3 cups
• Rose water 1 teaspoon
• Saffron  1/4 teaspoon (powdered)
• Cardamom powder 1/2 teaspoon
• Crushed  pistachios for garnishing

You may like

Risotto with scallops and saffron

Preparation

• Wash and soak rice in water for 45 minutes. Grind the rice to a slightly coarse paste with a little water.
• Boil milk in a pan add cardamom powder. When it starts boiling add rice paste and stir continuously to avoid lumps. Stir in the sugar.
• Cook for 12 to 15 minutes until the milk thickens considerably, stirring often (phirni is thick and custard-like).
• Add rose water and saffron. Remove from heat. Pour into individual bowls and chill in the refrigerator till it sets.
• Garnish with crushed nuts and serve chilled.