- Almonds 3/4 cup
- Whole / Skimmed Milk 3 cups
- Rice 2 tbsps
- Sugar 3 – 6 tbsps
- Pistachios 4
- Saffron a pinch of threads
Method:Soak saffron threads in a tablespoon of milk.
Separately for a few minutes in warm water soak almonds and pistachios.
Peel off the skin of almonds and pistachios.
Smooth paste adding enough water to grind a half cup of almonds in the open.
Thinly slice the remaining almonds and pistachios for garnish.
Soak rice in water for an hour or more.
Soaked rice into smooth paste adding enough water to grind to some extent.
To bring milk to boil in heavy-bottomed pot.
Slowly mix in the almond paste, rice flour paste and boil over low flame until the milk thickens.
Once the milk, almond flavor is absorbed and rice is cooked, remove from heat.
Stir in half the sugar and saffron milk.
Phirni Cool to room temperature and refrigerate for a few hours.
Chopped pistachios, almonds and garnish with saffron milk.
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