Cardamom and Pistachio Phirni

Instructions

1. 1

   Soak 60 g basmati rice in cold water for 30 minutes, then drain thoroughly. Have ready a heavy-bottomed pot for the milk pudding and a small skillet for nuts. Slice or sliver the pistachios and almonds if they are whole. Prepare 4 small serving bowls or ramekins on a tray for chilling later.

2. 2

   Place the small skillet over medium heat and melt 15 g ghee. Add 20 g slivered almonds and 20 g slivered pistachios. Toast for 2 minutes, stirring constantly with a spatula until light golden and fragrant. Transfer nuts to a small plate immediately so they do not burn from residual heat.

3. 3

   Put the drained basmati rice into a small food processor or blender with 30 ml water. Pulse briefly 4 to 5 times until the rice breaks down into a coarse paste resembling semolina or fine bulgur. Do not blend into a smooth liquid paste; keep noticeable tiny grainy bits for proper texture.

4. 4

   Pour 800 ml whole milk into the heavy-bottomed pot and place over medium heat. Bring to a gentle boil, stirring occasionally with a wooden spoon so the milk skin does not stick to the bottom or scorch. As soon as bubbles break the surface continuously, lower the heat to low.

5. 5

   Whisk the ground rice paste into the hot milk on low heat. Cook for 12 to 15 minutes, stirring continuously with a whisk to prevent lumps and sticking. If the mixture thickens too fast, lower heat further. Cook until the mixture resembles a thick cream sauce that coats the back of a spoon.

6. 6

   Add 90 g sugar, 3 g cardamom powder, and half the toasted nuts. Cook on low heat for 3 minutes, stirring until sugar dissolves completely. Take pot off heat. Divide hot phirni into 4 bowls, garnish with remaining toasted nuts, cool to room temperature, then chill in fridge 2 hours to set firm.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min