Shahi Kesar Khoya Phirni

• Pasta & Grains

  • 4 tbsp Basmati rice, Long grain

• Baking & Spices

  • 2 powder tsp Cardamom
  • 2 Clove
  • 1 Saffron
  • 1/4 cup Sugar

• Nuts & Seeds

  • 1 Almond and pistachio slivers

• Dairy

  • 1 Full-cream milk
  • 1 tsp Ghee

• Beer, Wine & Liquor

  • 1 Silver foil and dried rose petals

• Other

  • Khoya - ¼ cup ( Grated

Found on whiskaffair.com

Description

Ingredients

• Ghee - 1 tsp
• Clove - 2
• Full cream milk - 1 and ½ litre
• Long grain basmati rice - 4 tbsp
• Saffron - 15-20 strands ( Soaked in 2 tbsp milk )
• Khoya - ¼ cup ( Grated )
• Sugar - ¼ cup
• Cardamom powder - 2 tsp
• Almond and pistachio slivers for garnishing
• Silver foil and dried rose petals for garnishing

Directions

• Wash the rice and soak in enough water for 30 minutes.
• Drain the water and grind in a blender to make a coarse paste.
• Heat ghee in heavy bottom pan.
• Add clove and fry for a few seconds.
• Add milk.
• Once the milk comes to a boil, simmer the heat.
• Add ground rice and saffron soaked in milk and cook on low heat till the milk is reduced to half and the phirni has thickened.
• Add khoya, cardamom powder and sugar and cook till the phirni is thickened to right consistency.
• Keep in mind that phirni will thicken some more once cooled.
• Transfer the phirni in terracotta pots and chill in refrigerator.
• Garnish with almond and pistachio slivers, silver foil and dried rose petals.
• Serve chilled.