Saffron Phirni

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We are just a few days away from Diwali–the festival of lights, and I am sure that the festive spirit is soaring high in each one of us. I think festivals are all about creating countless joyful memories with people we love that would last for a lifetime. So, even though throughout the year, I try to eat as healthy as possible, during these festivals, I let go of all my inhibitions and unapologetically indulge to my heart's content.

Like most of us, a major part of my childhood memories hovers lovingly around festivals. My earliest memories of Diwali were that of my sister and me lighting up every nook and corner of the house with earthen diyas (or lamps), friends, and relatives visiting us to exchange Diwali greetings, and Mom making delectable desserts. But as a kid, what I used to look forward to was bursting different crackers that my Dad used to get from the market. Even after Diwali night, there were no withdrawal symptoms for me because the remaining fireworks would go on till the next few days.

If you are a fan of Indian desserts,don't forget to check out my Apple Jalebi and Kalakand

To keep up with the festive ambience, I am sharing one of my favourite Indian dessert recipes. Phirni is a variation of the classic Indian rice pudding that has got coarsely grounded rice instead of whole rice grains which gives it a smooth texture. Basmati rice cooked in the goodness of milk, and aromatic saffron, this Phirni is perfect for any special occasion or festival. I have served it in a terracotta bowl that gives it a more festive and traditional look.

Light up your home this festive season with this delectable Indian dessert and spread bright smiles on the faces of your loved ones.

Saffron Phirni
Author: Happily Cooking
Cooking time: 40min
Yields: 5servings
Calories per serving: 176 kcal

Ingredients:

• 1 litre Full-fat milk
• 75 g Basmati rice
• 75 g Sugar
• ½ tsp Cardamom powder
• A pinch Salt
• 1 tsp saffron strands
• 2 tbsp rose petals(for garnishing)
• Chopped pistachios(for garnishing)

Instructions:

1. Wash the rice and soak it in water for 30 minutes. After 30 minutes of soaking, strain the rice and leave it to air-dry.
2. Once completely dry, transfer the rice to a grinder and reduce it to a powder in 4 or 5 short pulses. The grind should neither be too coarse nor too fine.
3. Heat milk in a heavy-bottomed pan and reduce it on medium heat for about 10 minutes. Then add the rice flour and stir immediately to prevent rice from clumping.
4. Add the strands of saffron to the pan.
5. Continue cooking on low heat until phirni thickens. Keep stirring continuously, as that will help release starch and make the phirni creamy.
6. Once the rice is cooked, add the sugar, cardamom powder and a pinch of salt. The salt balances the sweetness and makes a big difference to the taste of phirni!
7. Keep cooking until the phirni reaches the right consistency. It should neither be too thick, nor too thin.
8. Transfer the firni to the bowls and allow it to set. Cover the bowls/dishes with aluminium foil and place in the fridge for 24 hours to set completely. Garnish with chopped pistachios and rose petals and enjoy chilled.