STEP 1.Wash and soak the rice, cardamoms in 1 cup water for 5 to 6 hours.
STEP 2.In the same water, grind the rice and the cardamom a to a fine paste.
STEP 3.Strain the paste and retain the rice water. Discard what is left in your strainer.
STEP 4.Mix the saffron strands in a tablespoon of Luke warm milk, crush with fingers and keep aside.
STEP 5.Heat milk in a thick bottomed pan and cook until it is reduced to half. Keep stirring constantly.
STEP 6.Add in the sugar. Mix well.
STEP 7.Gradually add the rice water and with other hand keep stirring.
STEP 8.Cook while stirring continuously until the milk thickens to a custard consistency. Add in the Saffron mix with milk. Switch off the flame.
STEP 9.Immediately transfer the hot phirni in the serveware. Cool and little and refrigerate until chilled and set.
STEP 10.Garnish with chopped almonds and pistachios and serve.
Nutrition value
877
calories per serving
45 g Fat22 g Protein96 g Carbs2 g FiberOther
Current Totals
45 g Fat
22 g Protein
96 g Carbs
2 g Fiber
MacroNutrients
Carbs
96 g
Protein
22 g
Fiber
2 g
Fats
Fat
45 g
Vitamins & Minerals
Calcium
616 mg
Iron
2 mg
Vitamin A
42 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
64 mcg
Vitamin B12
0 mcg
Vitamin C
12 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
62 mg
Manganese
0 mg
Phosphorus
496 mg
Selenium
12 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
