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Kesar phirni/saffron rice pudding
Kesar Phirni/Saffron Rice Pudding
Preparation
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Wash and soak rice in water for 45 minutes. Grind the rice to a slightly coarse paste with a little water.
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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.
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Cook for 12 to 15 minutes until the milk thickens considerably, stirring often (phirni is thick and custard-like).
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Add rose water and saffron. Remove from heat. Pour into individual bowls and chill in the refrigerator till it sets.
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Garnish with crushed nuts and serve chilled.
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