Ingredients:
Basmati Rice 1/4 Cup
Whole Milk 4 Cups
Cardamom powder - ¼ tsp
Sugar - 6 tbsp (Or as per Taste)
Vanilla Essence/Rose syrup - 1 tbsp (Or you can use 1 tsp rose water or 2 drops of pure rose essence also or any other Flavor of your Choice) I have used vanilla essence here.
Almonds - 2 tbsp
Dried rose petals - a few, to garnishing (optional)
Direction:
1. Wash the rice in water a couple of times and soak in water for half an hour. Grind rice to a fairly smooth paste, adding a few tablespoons of milk. Set aside.
2. In a large, thick-bottomed pan, start heating the milk on medium-high heat. When the milk boils, add the rice paste and reduce heat to medium. Cook the rice, stirring often to avoid any lumps. In about 10-15 minutes, the rice will be cooked. Cook the pudding further till it reduces and thickens, maybe 8-10 more minutes.
3. Add sugar and Vanilla/ Rose syrup. Stir well to dissolve the sugar. Taste and add more sugar or syrup, if needed.
4. Remove from heat and rest for 5 minutes, but not more than that as the pudding will begin to set as it cools.
5. Transfer Pudding to a serving bowl and cool to room temperature. Refrigerate for a couple of hours so that phirni sets properly.
6. Serve cold phirni garnished with chopped nuts and dried rose petals.
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